A fun addition to game day, Sonoran Dogs are bacon wrapped hot dogs topped with beans and jalapeños all nested in a fluffy bun. A great twist on the usual hot dog recipe.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: American, Mexican
Keyword: hot dog, Sonoran Hot Dog
Servings: 4
Calories: 360kcal
Author: Kellie
Cost: $6
Equipment
skillet
Ingredients
4bolillo style hot dog rolls
4all beef hot dogs
4slicesbacon
½yellow oniondiced and divided
1Roma tomatodiced
1can pinto beans
½jalapeñodiced for beans
Garnishes:
Mayo
Mustard
Chopped Fresh Cilantro
Sliced Jalapenos
Instructions
In a small pan on medium to low heat add the beans with the diced jalapenos and bring to a simmer while the buns and hot dogs are prepared.
Cut the rolls by hollowing out the center (like making a bread “canoe”). Starting at the top of the bun, angle a bread knife and with a sawing motion, slowly make a cut down to the bottom of the roll not allowing the blade to cut through the entire bun. Flip the roll around and start on the other side, making a cut from top to bottom. Using the knife or your hands, gently pull off the top and discard. Set the cut rolls on a plate to the side.
Take one slice of bacon and starting at one end of one hot dog, wrap bacon around, at an angle. When you get to the end of the hot dog, tuck in any remaining bacon to secure it.
In a medium saute pan, cook the wrapped hot dogs until the bacon is cooked and the hot dog is heated through, about 5-10 minutes. (If you are serving more than 4 hot dogs, this may need to be done in batches.)
Once the hot dogs are cooked, remove from the pan and set aside on a plate, cover with foil to keep them warm. To the saute pan add half of the diced onions and cook on medium heat until softened, about 3-4 minutes. Put the cooked onions in a bowl and set aside.
Assemble the Sonoran Dogs:
In the cut bolillo roll, add 1 TBSP of the cooked onions first, then top with 1-2 TBSPs of the warmed jalapeno beans.
Top with one cooked bacon wrapped hot dog.
Add another tablespoon of diced raw onion, 1 TBSP diced tomato, mustard and mayo.
Garnish with fresh cilantro and sliced jalapenos, if desired.
Enjoy immediately!
Notes
The bacon will shrink a bit as it cooks wrapped around the hot dog, so having it overlapped is okay and helps add flavor.These sonoran dogs will last the day made, with the fresh toppings the shelf life isn’t long.