Sonoran Hot Dogs With Bacon, Pico De Gallo, And Avocado
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
Tomato (seeded, diced about 1/4 cup)1 medium
Red Onion (diced)3 tbsps
Lime Juice (fresh)1 tsp
Cayenne Pepper1 tsp
Kosher Salt4
Hot Dogs4 large
Hot Dog Bun1 cup
Pinto Bean (canned)Directions:
1
Make the pico de gallo: Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl
2
Set aside
3
Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl
4
Set aside
5
Cook and assemble the hot dogs: Prepare grill for high heat
6
Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes
7
Meanwhile, slice open buns, leaving ends intact
8
Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy
9
Nestle hot dogs into buns
10
Spoon 1 Tbsp
11
Beans on one side of each dog, then arrange avocado slices and 1 Tbsp
12
Jalapeños on the other side
13
Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro
14
Prepare grill for high heat
15
Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes
16
Meanwhile, slice open buns, leaving ends intact
17
Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy
18
Nestle hot dogs into buns
19
Spoon 1 Tbsp
20
Beans on one side of each dog, then arrange avocado slices and 1 Tbsp
21
Jalapeños on the other side
22
Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro