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 Jalapeños; 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
Ketchup, yellow mustard and
- mayonnaise, for serving

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

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 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.

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.

By: Kiera Wright-Ruiz

Yield: 8 servings

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

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