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Grilled Sonoran Hot Dogs

Wrapped in bacon and topped with delicious mexican-inspired toppings, the traditional Sonoran Hot Dog can be enjoyed in your backyard this summer. Packed with flavor and grilled to perfection, you’ll never settle for just ketchup on your hot dogs ever again.
  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Ingredients

  • 4 all-beef hot dogs
  • 4 slices thick-cut bacon
  • 1 (14-ounce) can refried beans
  • 4 hot dog buns
  • 1 cup roughly chopped fresh cilantro
  • 1 cup banana peppers, chopped
  • Ketchup Mustard Mayonnaise

Directions

1. Preheat the grill to medium-high heat (about 450°F).
2. Wrap each hot dog with a slice of bacon. Secure with a toothpick if desired. Place on the grill and cook, turning often, for 8 to 10 minutes or until the bacon is crisp and cooked through.
3. Meanwhile, heat the refried beans in a skillet and warm the hot dog buns in the oven or microwave.
4. Spread a generous layer of beans in the bottom of each bun. Add a hot dog. Top with cilantro, banana peppers, ketchup, mustard, and mayonnaise. Serve immediately.
VARIATIONS
Add other toppings like guacamole and pico de gallo salsa. Or feel free to add Mango-Tomato Salsa (page 10)!

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