Follow these steps for perfect results
tomato
seeded, diced
red onion
diced
garlic clove
minced
lime juice
fresh
cilantro
chopped fresh
cayenne pepper
kosher salt
hot dogs
bacon
hot dog buns
pinto beans
canned
avocado
thinly sliced
pickled jalapeno slices
mayonnaise
for serving
potato chips
loosely crushed
cilantro
sprigs for serving
Combine diced tomato, red onion, minced garlic, lime juice, chopped cilantro, cayenne pepper, and kosher salt in a small bowl and set aside to create the pico de gallo.
Preheat grill to high heat.
Wrap each hot dog in a slice of bacon.
Grill the bacon-wrapped hot dogs, turning frequently, until the bacon is fully cooked and crispy on all sides (approximately 12-14 minutes).
Slice open the hot dog buns, leaving one end intact.
Toast the buns in a 350°F oven or on the grill until warmed through and lightly crispy.
Place a grilled bacon-wrapped hot dog into each bun.
Spoon 1 tablespoon of canned pinto beans on one side of each hot dog.
Arrange sliced avocado and 1 tablespoon of pickled jalapeno slices on the other side of each hot dog.
Spoon pico de gallo over the hot dogs.
Drizzle with mayonnaise.
Top each hot dog evenly with crushed potato chips and sprigs of cilantro.
Serve immediately.
Expert advice for the best results
For extra flavor, grill the hot dogs over charcoal.
Use high-quality hot dogs for the best taste.
Customize the toppings to your liking.
Warm the pinto beans before serving.
Everything you need to know before you start
10 minutes
Pico de gallo can be made ahead of time.
Serve on a plate or in a basket with extra chips and cilantro.
Serve immediately after preparation.
Serve with a side of Mexican rice and beans.
Pairs well with the spicy and savory flavors.
The lime complements the pico de gallo.
Discover the story behind this recipe
A popular street food in the Sonoran region of Mexico and the Southwestern United States.
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