Serves 4
35 min
Sonoran Hot Dogs
Recipe GLPR13beab26f4d979
Bacon-wrapped hot dogs cooked with caramelized onions and peppers, served on crisp butter lettuce leaves and topped with fresh pico de gallo and creamy avocado slices. A paleo-friendly, whole30-compliant main course inspired by classic Sonoran street food.
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Ingredients
4 bacon slices (sugar-free and nitrate-free preferred for Whole30)
4 hot dogs (sugar-free and nitrate-free preferred for Whole30)
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
Diamond Crystal kosher salt to taste
8 butter lettuce leaves
½ cup pico de gallo
1 large Hass avocado, peeled and thinly sliced
Directions
Wrap one bacon slice around each hot dog, overlapping slightly and tucking the ends under so the bacon stays secure during cooking.
Heat a 12-inch skillet over medium heat until hot. Place the four bacon-wrapped hot dogs in the center of the skillet in a single layer.
Cook the hot dogs without moving them until the bacon on the bottom is browned and crispy, about 5–7 minutes. Flip each hot dog and brown the other side for another 5–7 minutes.
Move the bacon-wrapped hot dogs to the sides of the skillet. Add the sliced onions and bell peppers to the center, sprinkle with kosher salt, and continue cooking.
Stir the onions and peppers occasionally while the hot dogs finish browning on all remaining sides. Cook until the vegetables are tender and caramelized, and the bacon is fully browned and crispy on all surfaces, about 8–10 minutes total in this step.
Arrange butter lettuce leaves on a serving platter. Place one bacon-wrapped hot dog on each pair of lettuce leaves, divide the sautéed onions and peppers among the four servings, and top each with pico de gallo and avocado slices. Serve immediately.
