Mexican Hot Dogs | 2 Ways to Elevate Your 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.

Blister the poblano, serrano, and jalapeño peppers over a flame or in the oven at 400°F until the skin is charred.

Place the blistered peppers in a bag with a little water, tie it up, and let it sit for 5-10 minutes to loosen the skin.

Peel the skin off the peppers, cut off the stems, and scrape out the seeds before slicing them into thin strips.

Slice two bell peppers and half a white onion.

Heat avocado oil in a Stargazer brazer skillet and add the sliced bell peppers and onions, sautéing until tender.

Add the blistered peppers to the skillet with the sautéed bell peppers and onions, stirring to combine.

If needed, add more oil or butter to keep the mixture moist while cooking.

Cook until the peppers have some color and aroma, stirring frequently.

Add the hot dogs (Nathan's brand) to the skillet with the pepper mixture, allowing them to absorb the flavors.

Season the hot dogs with ground cumin and taco seasoning, and let them simmer for 4-5 minutes to warm through.

Heat a large flour tortilla in a skillet until warm, then flip it over.

Layer cheese on the tortilla, both top and bottom, and add the hot dog and pepper mixture.

Fold the tortilla over the hot dog and peppers, tucking and rolling it to enclose the filling.

Continue to cook the wrapped hot dog in the skillet until golden brown on all sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens