Mexican Hot Dogs Recipes

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

Steps:

• Spread the heated beans on a warm tortilla.
• Place a frankfurter on top.
• Sprinkle with cheese and roll up the tortilla.
• Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.
• Serve with the salsa of your choice.

Steps:

• In a small bowl, mash avocado with a fork, stirring in lime juice, salt and pepper. Grill hot dogs, covered, over medium heat until heated through, 7-9 minutes, turning occasionally., Serve in buns. Top with avocado mixture, tomato, onion and bacon.

Steps:

• Heat pan on medium high heat.
• Wrap bacon slices tightly around franks. Insert toothpicks on both ends to hold bacon in place. Make sure that the toothpicks are not sticking out of frank on both sides, just on one side.
• Place franks with flat side (side with toothpick not sticking out) on hot pan. Let cook until bacon appears done.
• Meanwhile, chop onions and cilantro.
• Also if desired, toast hot dog buns on separate warm pan or grill or toast them.
• When bacon appears done, CAREFULLY lift franks up with tongs and pull toothpicks out and reinsert them with the uncooked side flat and the toothpick sticking out of cooked side. Place them back in pan and cook other side of franks.
• Once the bacon is done, check for any uncooked spots and angle the franks in a way that will cook the bacon. Once all sides of bacon appear cooked, remove from pan and pat down on paper towel.
• Place the done franks onto hot dog buns. Sprinkle with diced onions and cilantro. Add ketchup and/or mustard if desired and serve! Enjoy these yummy new hot dogs! :D.

Steps:

• Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
• Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
• Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
• Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
• Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

Steps:

• Grill, steam or boil the hot dogs, and then place in the buns. First top the hot dog with some ketchup, mayonnaise and mustard, then top with some pickled jalapenos and crushed chips.

Steps:

• Heat grill to medium heat.
• Grill franks 7 to 9 min. or until heated through, turning occasionally.
• Fill buns with franks; top with remaining ingredients.

Steps:

• Fry corn tortillas in oil (10 seconds per side), drain on paper towels.
• Fry hot dogs in separate pan.
• Put hot dogs in tortillas and sprinkle with cheese.
• Roll up tortillas.
• Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted.

Steps:

• Chop up tomatoes, onions, and jalapeños (as if making salsa).
• Put to the side (mix them up if you wish or leave separated).
• Wrap bacon around each hot dog and put on the skillet and cook until bacon is done (cook the bacon to your satisfaction) *the bacon usually sticks to the hot dog if not you could use toothpicks to keep together.
• At the same time warm up the beans.
• Spread mayonnaise on the hot dog buns.
• Put the bacon wrapped hot dog on the bun, at this point you may put the ketchup and mustard as desired.
• Pour about 1 spoonful of beans over the hot dog.
• Put the tomato, onion, and jalapeños over the beans and hot dog.
• If desired you could sauté some sliced onion and put on the top instead of the raw onion.