Avocado Tomato Hot Dog Recipes

AVOCADO-TOMATO HOT DOG RECIPE

Avocado-Tomato Hot Dog Recipe image

Want to seriously up your hot dog recipe game? You'll need tomatoes tossed with vinaigrette & unique condiments for this Avocado-Tomato Hot Dog recipe.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks
1 tomato, chopped
1 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
6 bakery-style hot dog buns, split, toasted
1/3 cup KRAFT Real Mayo
1 fully ripe avocado, mashed

Steps:

Cook franks as directed on package.
Meanwhile, toss tomatoes with dressing in small bowl.
Spread buns with mayo, then avocado; fill with franks and tomato mixture.

Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

MEXICAN HOT DOGS

Mexican Hot Dogs image

If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.

Provided by Kiera Wright-Ruiz

Categories dinner, quick, weekday, barbecues, main course

Time 45m

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 hot dogs
8 bacon strips
4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)
2 tablespoons vegetable oil, plus more for drizzling (if needed)
1 small yellow onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
Kosher salt
8 hot dog buns
Ketchup, yellow mustard and mayonnaise, for serving
3 plum tomatoes, diced (about 1 1/2 cups)
1 avocado, diced
1/2 small red onion, diced (about 1/2 cup)
1/4 cup chopped cilantro

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.

MEXICAN HOT DOGS

Mexican Hot Dogs image

My stepmom was born in Mexico and introduced us to hot dogs with avocado and bacon. We were instantly hooked. Now our whole family makes them. -Amanda Brandenburg, Hamilton, Ohio

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 medium ripe avocado, peeled
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hot dogs
6 hot dog buns, split
1 small tomato, chopped
3 tablespoons finely chopped red onion
3 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 844mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO

Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado image

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.

Provided by Katherine Sacks

Categories Summer Sandwich Beef Kid-Friendly Bacon Spring Grill/Barbecue Small Plates Arizona Grill After Beef

Yield 4 servings

Number Of Ingredients 18

Ingredients

For the pico de gallo:
1 medium tomato, seeded, diced (about 1/4 cup)
1/2 medium red onion, diced
1/2 garlic clove, minced
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon kosher salt
For the hot dogs:
4 hot dogs, or vegetarian substitute, such as Lightlife® Smart Dogs
4 slices bacon, or vegetarian substitute, such as Lightlife® Smart 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)

Steps:

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. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.

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