Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　When it comes to these Mexican-inspired hot dogs, more is more. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.

　　

Ingredients

4 servings

　　

For the pico de gallo:

1 medium tomato, seeded, diced (about 1/4 cup)

　　1/2 medium red onion, diced

　　1/2 garlic clove, minced

　　3 tablespoons fresh lime juice

　　1 tablespoon chopped fresh cilantro

　　1 teaspoon cayenne pepper

　　1 teaspoon kosher salt

　　

For the hot dogs:

4 hot dogs, or vegetarian substitute, such as Lightlife® Smart Dogs

　　4 slices bacon, or vegetarian substitute, such as Lightlife® Smart Bacon

　　4 large hot dog buns or torpedo rolls (preferably not split)

　　1/4 cup canned pinto beans

　　1/2 avocado, thinly sliced

　　1/4 cup pickled jalapeño slices

　　Mayonnaise (for serving)

　　1/2 cup potato chips, loosely crushed

　　Sprigs of cilantro (for serving)

　　

Make the pico de gallo:

Step 1

Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.

　　

Cook and assemble the hot dogs:

Step 2

Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.

　　

Step 3

Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.

　　

Step 4

Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.