Mexican Hot Dogs

by Rachael Ray Show Staff 9:00 AM, April 12, 2016

Aired April 12, 2016


For the Avocado Crema:
1 Haas avocado, pitted and scooped
1 cup Mexican crema or sour cream
Juice of 1 lime
1/2 teaspoon ground cumin
Fat pinch of salt
For the Pico:
2 vine tomatoes or 3 plum tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1 large jalapeño, seeded and finely chopped
1 clove garlic, finely chopped or grated
A small handful cilantro leaves, finely chopped
1/2 teaspoon cayenne pepper
Juice of 1 lime
For the Beans:
1 can spicy vegetarian refried beans
1/4 cup water
1 teaspoon Tabasco
1/2 teaspoon ground cumin
4 slices bacon
4 large hot dogs
4 good quality large hot dog or lobster rolls, trimmed and toasted on sides
Fritos or lightly crushed potato chips, to serve


Preheat oven to 375°F or an outdoor grill to medium.
Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle.
Combine salsa ingredients in a bowl.
Combine beans, water, Tabasco and cumin in a small pan over medium-low heat. Stir to combine and heat through.
Tightly wrap each hot dog with bacon, barber pole-style.

To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed baking pan. Bake until the bacon is crisp and the dogs are hot through, 18-20 minutes. If cooking on a grill, grill covered 15-18 minutes, turning occasionally.
Slather the insides of the toasted or grilled rolls with beans, nestle dogs in the buns and top with Fritos or chips, salsa and avocado crema.

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