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This entry was posted on July 1, 2015 by .
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.
YIELD: 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
For the pico de gallo:
For the hot dogs:
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.
Courtesy of Epicurious.com
This entry was posted in Recipes on July 1, 2015 by .
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