Serves 4
20 min
Bacon-Wrapped Sonoran Hot Dogs
Recipe GLPRc80f4732a023c6
These bold and satisfying hot dogs feature beef franks wrapped in crispy bacon and loaded with fresh Mexican-inspired toppings. Warm refried beans form the base, while creamy avocado, fresh cilantro, crumbled queso fresco, and a tangy lime sour cream add layers of flavor and texture. A perfect handheld meal for lunch or dinner.
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Ingredients
4 bun-length beef hot dogs
4 slices hardwood smoked bacon
4 hot dog buns
1 cup refried beans, warmed
1 avocado, peeled, pitted and chopped
1 Roma tomato, chopped
1/2 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
1/4 cup sour cream
1 Juice of 1 lime
Hot sauce, for serving
Directions
Preheat an outdoor grill or grill pan to medium heat. Wrap one slice of bacon around each hot dog in a spiral pattern, securing it as needed. Place the wrapped hot dogs on the grill and cook for 10 to 12 minutes, turning occasionally, until the bacon is crisp and cooked through and the hot dogs are heated through.
While the hot dogs are grilling, combine the sour cream and lime juice in a small bowl, stirring until smooth. Set aside.
Warm the refried beans in a small saucepan or in the microwave, then spread an even layer inside each hot dog bun.
Place one bacon-wrapped hot dog into each prepared bun. Top each hot dog with portions of the chopped avocado, diced tomato, crumbled queso fresco, fresh cilantro, and red onion.
Drizzle each hot dog with the lime sour cream and add hot sauce to taste. Serve immediately while warm.
