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 Jalape|#os; 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 jalape|#os,
place them skin-side down on a separate aluminum
foil-lined baking sheet and lightly drizzle with oil.
Roast jalape|#os 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 jalape|#os,
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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