Prep Time
20 min
Cook Time
10 min
Yields
6 servings
Mexican cuisine meets an American classic in this culinary mashup!
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ingredients
MexiDog
6
all-beef hot dogs
1 10-oz
can pinto beans, heated
6
hot dog buns
6
slice bacon
1
tbsp cinnamon
¼
cup brown sugar
½
cup Pico de Gallo
½
cup Cheddar cheese, shredded
Jalapeno Cream Sauce
4
fresh jalapeno peppers, seeded
¼
cup red onion, chopped
1
clove garlic, chopped
4
sprigs cilantro
½
cup mayonnaise
½
cup sour cream
1
lime, juiced
½
tsp salt, or to taste
¼
tsp pepper, or to taste
¼
tsp cayenne pepper, or to taste
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directions
Step 1
Wrap hot dogs in bacon.
Step 2
Dust each dog in cinnamon/brown sugar mix.
Step 3
Deep fry hot dogs for 3-4 minutes, and finish off for 1 or 2 minutes on the griddle.
Step 4
Toast hot dog bun.
Step 5
Ladle beans onto bun.
Step 6
Cover with Pico de Gallo and sprinkle shredded Cheddar cheese.
Step 7
Drizzle Jalapeno Cream Sauce onto the dog and enjoy!
Step 8
Add jalapenos, red onion and garlic to food processor and purée.
Step 9
Add remaining ingredients and purée until smooth. Reserve for hot dog topping.