Here’s a recipe I meant to share before Labor Day, but it got pushed to the back burner with all the stuff we had going on that week. I was disappointed, thinking you guys wouldn’t want to see a recipe for hot dogs after the last hurrah of summer, but then I realized that 1) there’s still plenty of grilling weather left and 2) it’s football season (not that I watch football, but still). Now, it may seem odd that I’m sharing a hot dog recipe with you guys, but trust me when I tell you that I would not be doing so if it wasn’t fabulous.
The rare times that I eat hot dogs, I eat them with mustard only. I’m not a big fan of ketchup and never have been. After eating these hot dogs, though, I’m pretty sure it will never be possible to have another mustard-only hot dog ever again. I adore Tex-Mex food but never would have thought to combine those flavors with a hot dog. Thankfully, my friend Tara did. This meal is a breeze to make. Combine topping ingredients. Grill hot dogs. The end. These hot dogs are pretty messy to eat since the toppings are piled high, and that led to a lot of “that’s what she said” jokes being told during dinner. Please don’t judge us, but do make these hot dogs. They’re awesome.
- YIELD: 8 hot dogs
8 hot dogs and buns
4 ounces pepper jack cheese, shredded (about 1 cup)
½ cup salsa or pico de gallo
1 avocado, pitted and diced
½ cup cooked black beans, rinsed, drained, and dried
¼ cup fresh cilantro, chopped
Heat grill to medium-high heat and cook hot dogs according to your preferences. Meanwhile, combine the cheese, salsa, avocado, black beans and cilantro in a medium bowl and stir to combine. When the hot dogs are done cooking, place them into buns and divide the topping evenly over each hot dog. Squeeze the lime over the tops and serve immediately.