Tuesday, July 19, 2011
Mexican Hot Dogs
Frankly (ha ha), I don’t think hot dogs really need to be dressed up. They are what they are, and, charred to perfection and topped with ketchup and mustard, I think they’re pretty much perfect. However, whenever I do get the urge to dress up a hot dog, this is the perfect way to do so. In this recipe they’re wrapped in bacon and topped with grilled jalapenos, onions, and a quick guacamole. They. are. delicious.
As you can see in the picture, my grillmaster husband didn’t quite grill the hot dogs long enough, because the bacon didn’t get nearly as crispy as I would have liked it to. I actually ended up unwrapping the bacon and eating the hot dog without it -- *gasp*. Joe has been instructed to make sure the bacon is crispy the next time we have these. If you’re worried about the same thing happening to you, you could definitely fry the bacon indoors and just lay a strip of it on top of each prepared hot dog.
Next time I’ll add some shredded cheese and salsa, too, which I’ve noted in the recipe below. These may be a little bit more complicated than a standard ketchup-and-mustard dog, but they’re definitely worth the time.
Mexican Hot Dogs
slightly adapted from Coconut and Lime
1 large white onion, sliced
6-8 jalapenos, halved and seeded
4 hot dogs
4 strips thick cut bacon
1 tablespoon sour cream
Juice of 1 lime
Salt and pepper to taste
Shredded cheese and salsa for topping, if desired
1. Prepare grill. Lightly oil a grilling pan and arrange the peppers and onions in a single layer. Grill the onions and peppers until softened, flipping occasionally.
2. Wrap the hot dogs in bacon. Secure with toothpicks if needed and place on grill. Grill the hot dogs until the bacon is fully cooked.
3. While hot dogs are cooking, mash avocado. Stir in sour cream, lime juice, cilantro, and salt and pepper to taste.
4. Place the hot dogs in buns or rolls and top with toppings.