Sonoran Dogs With Bacon Avocado And Pico De Gallo Recipes

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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