Mexican Style Hotdogs

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 cups cabbage, shredded

8 oz tomatoes, diced

1/2 bunch cilantro, chopped

To taste kosher salt (1/2 tsp)

2 TBSP lime juice (1/2)

1 ea avocado, diced

1 ea yellow onion, medium

3 ea jalapeños, large

To taste kosher salt (1/2 tsp)

6 ea hotdogs, beef

6 pieces of bacon, thin

2 cups mozzarella cheese, shredded

6 ea buns, hotdogs

Mayonnaise

Mustard

Ketchup

Sour cream

Directions

Make the slaw : Combine all the ingredients in a large bowl and mix until well combined. Place a sheet of plastic wrap directly on top of the pico to keep the air out. Refrigerate until needed.

Prep: Slice the onion. Cut the jalapeños in half lengthwise, remove seeds and stem. Then, slice them. Spread the inside of the buns with mayo.

Wrap the bacon around the beef hotdogs, from top to bottom.

Cook: Place a large pan over medium heat. Cook the wrapped hotdogs until the franks are HOT and the bacon completely cooked and crispy. Turn on all sides for even cooking and color. Remove from the heat as soon as they are ready.

When done cooking all the franks, remove most of the fat rendered from the pan. Keep a couple of Tablespoons and sauté the onions until slightly softened, over medium heat. Then, stir in the jalapeños. When golden brown and cooked through, mix in salt to taste. Remove from the heat.

Cut the franks in half, lengthwise. Don’t cut all the way through, they should stay together. Now, toast the inside and outside of the buns (medium heat.) And, remove as soon as they are ready. Spread the inside with more mayo.

Slightly open the franks and stuff with mozzarella cheese (add as much as you can.) Lay the cheese side down on a hot griddle (medium heat.) When the edges have browned, the cheese has fully melted and developed a crust. Using a spatula, transfer onto its designated bun.

Toppings: Top with the browned onions and jalapeños. Then, the pico slaw. Drizzle mustard, ketchup and sour cream. ENJOY!