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
          For Serving:
          Ketchup
          Yellow mustard
          Mayonnaise

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

 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 tb 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.

 Recipe by Kiera Wright-Ruiz

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

 Uncle Dirty Dave's Archives

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