Mexican Hot Dogs
Are you ready for a bacon wrapped hot dog that is baked until crispy on the outside and topped off with caramelized onions, bell peppers, charred jalapeños and pico de gallo? When you're gathering calls for hotdogs, give these links with a Mexican flair a try. It makes a great DIY hotdog bar. Share your version with me on Instagram @y_delicacies.
MEXICAN HOT DOGS
YvetteZunigaJemison.com
Servings: 8 hotdogs
Hotdogs
8 hotdogs
8 slices of bacon
4 jalapenos peppers
1 tablespoons vegetable oil
Spray oil
1 large onion, thinly sliced
1 red bell pepper, sliced
8 hotdog buns
Pico de Gallo
2 cups Roma tomatoes, diced
1 cup onion, diced
1/2 cup cilantro, chopped
juice from 1 lime
1/4 teaspoon salt
For Serving: mayonnaise, Ketchup and yellow mustard
Hotdogs
1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil.
2. Wrap each hotdog tightly with a slice of bacon. Arrange the wrapped hotdogs on one half of the baking sheet with the bacon ends facing down to prevent unraveling while baking.
3. Cut each jalapeno in half and remove the seeds. Tear a piece of foil about half the size of the sheet pan. Arrange the jalapenos, cut side down on the piece of foil and spray the jalapeños with oil. Set on the foil lined sheet pan. The jalapenos will cook faster than the hotdogs, and you can easily remove the peppers on this separate sheet of foil.
4. Bake the hotdogs and jalapenos in the preheated oven. Remove the sheet of foil with the jalapeños when they are blistered and charred on top, about 30 minutes. After removing the jalapeños, continue to cook the hotdogs until the bacon is browned, 10-15 more minutes.
5. Meanwhile, in a medium skillet on medium heat, warm the oil. Add the sliced onions and bell peppers and cook until the onions and bell peppers are softened, about 15 minutes.
Pico de Gallo
1. In a medium bowl combine the tomatoes, onions, cilantro, lime juice and salt. Set aside.
To Serve
1. When ready to serve, spray a medium skillet with oil and set on medium heat. Working in batches open the buns and arrange in the skillet cut side down until toasted. Flip and cook until warm throughout.
2. Place each hotdog in a warm bun. Drizzle with mayonnaise, ketchup and mustard. Top with the cooked onions and jalapeños, and a scoop of pico de gallo.
Share your version with me on Instagram @y_delicacies.
