Mexican Hot Dogs

• Meat

  • 2 packages Ball park hot dogs
  • 2 packages Hot dog buns

• Produce

  • 2 Avocados, pitted
  • 1 Cilantro
  • 4 Jalapeno peppers

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 1 package Taco seasoning

• Oils & Vinegars

  • 1/4 Olive oil

• Dairy

  • 1 cup Mexican cheese
  • 1/2 cup Sour cream

Found on cravingsofalunatic.com

Description

Ingredients

• 2 packages of Ball Park® Hot Dogs
• 1 package of taco seasoning
• ¼ olive oil
• 4 jalapeno peppers, sliced
• ½ cup salsa
• 1 cup Mexican cheese
• ½ cup sour cream
• 2 avocados, pitted, sliced
• 2 packages of hot dog buns
• Garnish:
• cilantro, if desired

Directions

• Preheat grill to medium heat.
• In a small bowl combine taco seasoning and olive oil. Mix well with a whisk. Brush onto the hot dogs, coating all the sides evenly. Drain off excess.
• Prep all the ingredients so theyre ready to go once the hot dogs are cooked.
• Place the hot dogs on the bottom rack of the grill and cook for about 7 to 9 minutes, turning every so often so they cook evenly. Move any that cook quicker than others to the top rack to keep warm. Keep a close eye for flare ups because you coated them with oil. If youre grill runs hot you can cook them on medium-low heat. Or cook them on the top rack to ensure they dont burn. The key is to know your grill and watch your hot spots.
• Once the hot dogs are perfectly cooked remove from the grill, and place on a platter.
• Lightly butter the buns and place on the grill for about 1 to 2 minutes, until lightly browned. Remove and place on platter.
• Once everything is ready you can start to stack your dogs.
• Top each hot dog with jalapeno peppers, salsa, cheese, sour cream, avocados and cilantro.
• Serve with a big old hot dog loving smile!