Mexican Style Hot Dogs
Mexican style hot dogs are made with good quality beef franks, topped with a fresh pinto bean sweet pepper salsa and avocado chipotle crema.
Ingredients
For the crema:
- 1 avocado peeled and pitted
- ¼ cup (50 grams) sour cream
- Juice and zest of 1 lime
- ½ teaspoon salt
- 1 teaspoon hot sauce or to your desired spice level
For the salsa:
- 1 cup (128 grams) pinto beans drained and rinsed
- ½ cup (64 grams) sweet red or yellow peppers finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon jalapeño finely chopped
- ½ cup (113 grams) tomato chopped
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon salt
- Pinch freshly ground pepper
For the hot dogs:
- 4 hot dogs
- 4 hot dog buns
Instructions
Make the crema:
- Add the avocado, sour cream, lime juice, salt and hot sauce to a food processor. Pulse until smooth. Transfer to a squeeze bottle and refrigerate.
Make the salsa:
- In a bowl, combine the pinto beans, peppers, red onion, jalapeño, tomato, cilantro, salt, and pepper. Mix well and refrigerate.
Make the hot dogs:
- Preheat grill.
- Grill the hot dogs for 5–7 minutes, turning occasionally, until heated through with good grill marks. You can also use an indoor grill pan or griddle.
- Open the buns and place them cut-side down on the grill for about 1 minute, watching closely so they don’t burn.
To serve:
- Place the hot dogs in the buns, top with the bean salsa, and drizzle with the avocado crema.
Video
Notes
Nutrition
Serving: 1dog | Calories: 522kcal | Carbohydrates: 59g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 36mg | Sodium: 1490mg | Fiber: 8g | Sugar: 18g