Best 4 Hot Dogs With Pico De Gallo Recipes
**Hot Dogs with Pico de Gallo: A Flavorful Fusion of American and Mexican Cuisine**
Hot dogs, a quintessential American street food, get a vibrant makeover with the addition of pico de gallo, a refreshing Mexican salsa. This delightful combination of flavors and textures creates a tantalizing culinary experience that is perfect for backyard barbecues, casual gatherings, or a quick and easy weeknight meal. With a variety of recipes included, this article offers options for both classic and creative hot dog preparations, ensuring that there's something to satisfy every palate. From the traditional all-American hot dog with ketchup and mustard to more adventurous variations featuring avocado crema, pickled onions, and even a vegan chorizo alternative, these recipes showcase the versatility and global appeal of this beloved dish.
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.
Provided by Katherine Sacks
Categories Summer Sandwich Beef Kid-Friendly Bacon Spring Grill/Barbecue Small Plates Arizona Grill After Beef
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the pico de gallo:
- Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
- Cook and assemble the hot dogs:
- 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.
- 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.
- 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.
GRILLED HOT DOG QUESADILLA WITH MANGO PICO DE GALLO
Our quesadillas with mango pico de gallo are very tasty-and they're even tastier with plump, juicy grilled hot dogs.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Layer Singles and wieners on half of each tortilla; fold in half to enclose filling. Place each quesadilla in center of large sheet of foil; wrap securely.
- Grill 3 min., turning once. Meanwhile, combine remaining ingredients.
- Cut quesadillas into wedges. Serve topped with mango mixture.
Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BAKED CHILI DOGS WITH MAYO PICO DE GALLO
Take ordinary chili dogs to the next level with our Baked Chili Dogs with Mayo Pico de Gallo recipe. These Baked Chili Dogs with Mayo Pico de Gallo are a delicious twist on a classic cookout favorite.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 portions
Number Of Ingredients 9
Steps:
- Heat the oven to 425°F.
- Spread chili onto bottom of 8-inch square baking dish.
- Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
- Bake for 20 min or until wieners are heated through and cheese is melted.
- Combine tomato, onion, jalapeño pepper, cilantro and the Mayo Twist of Lime in a medium bowl.
- To serve, top with pico de gallo all over the chili dogs. Enjoy immediately!
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 28 g, Fiber 6 g, Sugar 6 g, Protein 16 g
Tips:
- For the best flavor, use fresh, ripe tomatoes and onions. - If you don't have fresh cilantro, you can use dried cilantro instead. - Be sure to chop the tomatoes and onions finely so that they distribute evenly throughout the pico de gallo. - If you like a spicy pico de gallo, add a jalapeño pepper to the mix. - Serve the pico de gallo immediately or refrigerate it for later use. It will keep for up to 3 days in the refrigerator.Conclusion:
Pico de gallo is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is especially popular as a topping for tacos, burritos, and nachos. It can also be used as a salsa for chips or as a side dish. No matter how you choose to use it, pico de gallo is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
