Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado
A Mexican-inspired hot dog wrapped in crispy bacon and loaded with fresh pico de gallo, creamy avocado, pinto beans, and crunchy potato chips. These Sonoran hot dogs are a flavorful twist on the classic American hot dog.
Ingredients
- •1 medium tomato
- •½ medium red onion
- •½ clove garlic
- •3 tablespoons fresh lime juice
- •1 tablespoon chopped fresh cilantro
- •1 teaspoon cayenne pepper
- •1 teaspoon kosher salt
- •4 whole hot dogs
- •4 slices bacon
- •4 whole hot dog buns
- •¼ cup canned pinto beans
- •½ whole avocado
- •¼ cup pickled jalapeño slices
- •2 tablespoons mayonnaise
- •½ cup potato chips
- •4 sprigs cilantro
Cooking Instructions
- 1.
Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
5 min
- 2.
Prepare grill for high heat. 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.
14 min
- 3.
Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
5 min
- 4.
Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.
5 min
