Jul 1, 2010

Mexican Hotdogs

For lunch today I decided to make Mexican hotdogs. This has quickly become one of my favorite quick meals to make. They are just sooooo good! I've made them as healthy as possible without taking away flavor. The only thing that could have made them better is beans ala charra from scratch and then refried.

**Refried for me just means mashed and with a tablespoon or so of bacon drippings. Mm...how can anyone resist.**

I originally made these because of a blog that I read, Homesick Texan, and then have sort of run with the idea by doing some research on the "Mexican" hotdog. So, here you go. Hope you'll try it! It's totally worth it!

Mexican Hotdogs
Makes 4 servings (2 per person)

8 hotdog wieners (turkey, beef, whatever you like)
8 hotdog buns (I used whole wheat buns)
8 slices of center cut bacon (uncooked)

1 cup Refried Beans (canned or from scratch)—I actually only had a can of pinto beans so I mashed and doctored them up with some bacon drippings, onion powder (not onion salt), garlic powder (not garlic salt)*If you own onion salt, or garlic salt—throw them out—they have so much extra sodium* and about ½ tsp of kosher salt.

Pineapple Salsa:

1 can of pineapple tidbits (I bought the one sweetened with SPLENDA rather than sugar)
2 tomatoes, diced & seeded
½ red onion, chopped
3 Tbsp of lime juice
½ tsp of kosher salt
3 Tbsp cilantro, chopped

Extra toppings: (optional)
Sliced jalapeños
Regular or Chipotle mayonnaise
Mashed avocado

Take your hotdogs and wrap one slice of bacon around each one tightly. Try to get the two ends on the same side of the dog and place that side down in a cold sauté pan. Then turn the heat to medium. (By starting in a cold pan you keep the bacon from curling up) Cook until your bacon is nice and crispy and cooked well. Then place on a paper towel to catch any bacon drippings.

While they are cooking get started on your pineapple salsa. Just mix all the ingredients together and store in the fridge until ready to serve your hotdogs. We all should know that any kind of pico de gallo type of salsa is BEST cold.

Then work on heating up your beans. That takes hardly any time at all. I poured a little of the bacon drippings from my hotdogs into the beans since they were canned beans to doctor them up and spice’em up good.

To Assemble:

Take your hotdog bun and spread a nice amount of refried beans into it, place a hotdog in it, add mayo of your choice (or mustard—that’s the way my momma eats them), avocado, the pineapple salsa and top with jalapeños.

(This is a picture from the last time I made them--for some reason the picture of the ones I made today didn't make it into the camera--these dogs are missing the tomato in the salsa.)

Now eat up!

~Mrs Galvan~

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