Mexican hot dogs With chipotle cream bring bold, spicy and smoky flavor to classic American favorites. Wrapped in crispy bacon and topped with a medley of vibrant ingredients, like avocado, jalapeno and tangy chipotle cream, these hot dogs are mouthwatering fusions of Mexican street food and backyard barbecue. They¡¯re perfect for casual gatherings or whenever you want to elevate your hot dog game with minimal effort but maximum flavor.
Ingredients:
For the hot dogs
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4 beef hot dogs
4 slices of bacon
4 hot dog buns (preferably bolillo or brioche buns)
1 avocado, sliced or mashed
1/2 cup diced tomatoes
1/4 cup diced red onion
1 fresh jalape?o, thinly sliced (optional for heat)
2 tablespoons chopped cilantro
1/2 cup crumbled cotija cheese or shredded Monterey Jack
Lime wedges for serving
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For the chipotle cream
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1/2 cup sour cream
1 to 2 chipotle peppers in adobo sauce (adjust to taste)
1 tablespoon lime juice
Salt to taste
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Instructions:
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1. Prepare the chipotle cream
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In a blender or food processor, combine the sour cream, chipotle pepper, lime juice and a pinch of salt.
Blend until smooth and creamy. Refrigerate until ready to use.
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2. Cook the bacon-wrapped hot dogs
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Wrap each hot dog with a strip of bacon. Secure the ends with toothpicks if needed.
Grill or pan-fry over medium heat, turning occasionally, until the bacon is crispy, and the hot dogs are heated through, about 8 to 10 minutes.
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3. Toast the buns
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Lightly toast the hot dog buns on the grill or in a skillet until golden.
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4. Assemble the hot dogs
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Place the bacon-wrapped hot dogs in the toasted buns.
Top with avocado, diced tomato, red onion, jalapeno slices and a drizzle of chipotle cream.
Sprinkle with cotija cheese and chopped cilantro.
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5. Serve
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Garnish with lime wedges and serve immediately
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Tip
You can also add pickled onion or a dash of hot sauce for an extra kick. These are delicious served alongside grilled corn or tortilla chips with guacamole!
