Name: Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 1 medium tomato, seeded, diced (about 1/4 cup); 1/2 medium red onion, diced; 1/2 garlic clove, minced; 3 tablespoons fresh lime juice; 1 tablespoon chopped fresh cilantro; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt; 4 hot dogs, or vegetarian substitute, such as Lightlife® Smart Dogs; 4 slices bacon, or vegetarian substitute, such as Lightlife® Smart Bacon; 4 large hot dog buns or torpedo rolls (preferably not split); 1/4 cup canned pinto beans; 1/2 avocado, thinly sliced; 1/4 cup pickled jalapeño slices; Mayonnaise (for serving); 1/2 cup potato chips, loosely crushed; Sprigs of cilantro (for serving)

Photo by Chelsea Kyle, food and prop styling by Ali Nardi

When it comes to these Mexican-inspired hot dogs, more is more. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.

Recipe information

Total Time
30 minutes
Yield
4 servings

Ingredients

For the pico de gallo:

1 medium tomato, seeded, diced (about 1/4 cup)

1/2 medium red onion, diced

1/2 garlic clove, minced

3 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon cayenne pepper

1 teaspoon kosher salt

For the hot dogs:

4 hot dogs, or vegetarian substitute, such as Lightlife® Smart Dogs

4 slices bacon, or vegetarian substitute, such as Lightlife® Smart Bacon

4 large hot dog buns or torpedo rolls (preferably not split)

1/4 cup canned pinto beans

1/2 avocado, thinly sliced

1/4 cup pickled jalapeño slices

Mayonnaise (for serving)

1/2 cup potato chips, loosely crushed

Sprigs of cilantro (for serving)

Preparation

Make the pico de gallo:
Step 1
Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
Cook and assemble the hot dogs:
Step 2
Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.
Step 3
Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
Step 4
Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.

Recipe notes

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