Southwest Dog Recipes

SONORAN STYLE HOT DOG

Sonoran Style Hot Dog image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
8 thin slices bacon, such as Oscar Mayer
4 tablespoons salted butter, at room temperature
8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note)
1 cup refried beans, warmed
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows
Fresh cilantro leaves, for garnish
Hot sauce, for serving
1/2 cup finely chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon hot sauce
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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.

SOUTHWESTERN CHILI DOG

Southwestern Chili Dog image

Make and share this Southwestern Chili Dog recipe from Food.com.

Provided by Sandy in Oklahoma

Categories One Dish Meal

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

8 -10 hot dogs
1 (15 ounce) can chili without beans
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
8 -10 hot dog buns
1/2 cup bottled salsa
1/2 cup sour cream
1 cup shredded Mexican blend cheese
1 cup crushed nacho cheese flavored tortilla chips
sliced green onion

Steps:

Grill or heat hotdogs. Combine chili and chipotle sauce in a small saucepan over medium heat, and heat through.
To assemble, place hot dogs in buns. Top each with chili, salsa, sour cream, cheese, tortilla chips and green onion.
Serve with plenty of napkins.

Nutrition Facts : Calories 425.3, Fat 26.8, SaturatedFat 11.7, Cholesterol 59.8, Sodium 1243.3, Carbohydrate 28.6, Fiber 1.2, Sugar 6, Protein 17.3

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