Mexican Hot Dogs With Pineapple Salsa Recipes

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MEXICAN HOT DOGS WITH PINEAPPLE SALSA



Mexican Hot Dogs with Pineapple Salsa image

Add a Mexican twist to a summer picnic staple by adding spicy chilies and fresh pineapple salsa.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 cup chopped fresh or canned pineapple
1/4 cup chopped red onion
1 tablespoon chopped fresh cilantro
Juice of 1 lime
2 to 3 jalapeño chiles
6 hot dogs
1/2 cup mayonnaise
1 to 3 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
6 hot dog buns, split

Steps:

  • Heat gas or charcoal grill. In small bowl, mix salsa ingredients; set aside.
  • Place jalapeños on grill over medium heat. Cook uncovered, turning frequently, until tender (and skins begin to brown, if desired). Remove from grill to cutting board. Remove stems and seeds. Slice jalapeños into rings; set aside.
  • Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
  • In small bowl, mix mayonnaise and chipotle chiles. Spread mixture on cut sides of each bun. Place grilled hot dogs in buns; top with pineapple salsa and jalapeño rings.

Nutrition Facts : ServingSize 1 Serving

HOT DOGS WITH SPICY PINEAPPLE RELISH



Hot Dogs with Spicy Pineapple Relish image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 jalapeño pepper, finely diced
Kosher salt and freshly ground black pepper
1 cup diced fresh pineapple
1 tablespoon honey
1 teaspoon mustard seeds
Zest and juice of 1 lime
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
4 hot dogs
4 hot dog buns

Steps:

  • Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
  • Preheat grill to 450 to 500 degrees F.
  • Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
  • Place hot dogs in the buns and spoon pineapple relish on top.

HOT DOG SLIDERS WITH MANGO-PINEAPPLE SALSA



Hot Dog Sliders with Mango-Pineapple Salsa image

For parties, we shrink lots of foods to slider size, including these quick hot dogs. Pile on the easy but irresistible fruit salsa for a burst of fresh flavor. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen (2 cups salsa).

Number Of Ingredients 9

3 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1 cup cubed fresh pineapple (1/2 inch)
1 cup cubed peeled mango (1/2 inch)
1/4 cup finely chopped red onion
2 tablespoons finely chopped sweet red pepper
12 hot dogs
12 hot dog buns, split

Steps:

  • In a small bowl, whisk lime juice, honey and salt until blended. Add pineapple, mango, onion and pepper; toss to coat., Grill hot dogs, covered, over medium heat or broil 4 in. from heat until heated through, 7-9 minutes, turning occasionally., Place hot dogs in buns; cut each crosswise in half. Serve with fruit salsa.

Nutrition Facts : Calories 146 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 361mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

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

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

Just a slightly different hot dog that the kids & adults love. Adjust the hotness to your liking

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 12 Hotdog rollups

Number Of Ingredients 5

12 flour tortillas
12 hot dogs
1 cup refried beans (check out Di'srecipe)
1/2 cup goat cheese ("or" your favorite)
1/2 cup your favorite salsa

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.

HOT DOGS WITH SPICY PINEAPPLE RELISH



Hot Dogs with Spicy Pineapple Relish image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 hot dogs

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion, 1 cup diced bell peppers (red and yellow) and 1 diced jalapeno; season with salt and pepper. Cook, stirring, until tender, 6 to 8 minutes.
  • Add 1 cup diced pineapple, 1 tablespoon honey, 1 teaspoon mustard seeds and the zest and juice of 1 lime; cook until thickened, 5 to 8 more minutes. Remove from the heat and add 1/4 cup each chopped cilantro and parsley.
  • Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns with the pineapple relish.

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