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PICE DE GALLO HOT DOGS Recipe

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This recipe for PICE DE GALLO HOT DOGS is from Jorge's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TOMATO seeded and diced
1/2 RED ONION diced
1/2 GARLIC CLOVE minced
1 Tbsp FRESH CILANTRO chopped
3 Tbsp FRESH LIME JUICE
1 TSP CAYENNE PEPPER
1 Tsp KOSHER SALT

For the HOT DOGS

4 hot dogs
4 slices bacon
4 large hot dog buns or torpedo rolls (preferably not split)
1/4 cup canned pinto beans
1/2 avocado, thinly sliced
1/4 cup pickled jalapeño slices
Mayonnaise (for serving)
1/2 cup potato chips, loosely crushed
Sprigs of cilantro (for serving)
Directions:
Directions:
Make the pico de gallo:
Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
Cook and assemble the hot dogs:
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.
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.
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. Drizzle mayonnaise over hot dogs and top evenly with chips and cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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