HOW TO MAKE THE BEST MEXICAN HOT DOGS

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers offer a milder heat.

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

Chop the jalapeños and set aside.

Chop the tomatoes and onion, setting half of the onion aside for the beans.

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl, cutting it into cubes.

Mix the chopped vegetables with cilantro, lime juice, garlic salt, and black pepper to make pico de gallo.

In a medium-sized frying pan, heat oil and cook the onion until translucent.

Add the pinto beans to the pan and cook for about 10 minutes.

In a saucepan, heat up the nacho cheese sauce.

Wrap each hot dog with a slice of bacon, tucking in the edges.

Cook the bacon-wrapped hot dogs in a frying pan until the bacon is fully cooked.

In a large frying pan, melt 2 tablespoons of butter (or mayo) and toast the bolillo bread on both sides.

Spread mayo on the toasted bolillo, add the hot dog, top with beans, shredded cheese, crema mexicana, mustard, and pico de gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens