MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Hot Dogs
 Categories: Beef, Pork, Chilies, Vegetables, Breads
      Yield: 8 Servings

MMMMM--------------------------HOT DOGS-------------------------------
      8    Hot dogs
      8 sl Bacon
      4    Jalapenos; stemmed, halved,
           - seeded
      2 tb Oil; more for drizzling
      1 sm Yellow onion; thin sliced
    1/2 sm Red bell pepper;
           - thin sliced
    1/2 sm Green bell pepper;
           - thin sliced
           Salt
      8    Hot dog buns
           For Serving:
           Ketchup
           Yellow mustard
           Mayonnaise

MMMMM-----------------------PICO DE GALLO----------------------------
      3    Plum tomatoes; diced
      1    Avocado; diced
    1/2 sm Red onion; diced
    1/4 c  Cilantro; chopped

  Set oven @ 400 F/205 C.

  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 jalapenos, place them skin-side down on a
  separate aluminum foil-lined baking sheet and lightly drizzle with
  oil. Roast jalapenos 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 tb 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 jalapenos, if desired.

  Tip:

  To make these on the grill, soak 16 toothpicks in water for
  5 minutes to prevent burning. Wrap each hot dog with bacon and
  secure the bacon at each end using a toothpick. Grill over low (be
  careful of flare-ups!), turning frequently to avoid overcooking,
  until bacon is browned and crisp.

  Recipe by Kiera Wright-Ruiz

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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