Bacon Wrapped Hot Dogs

Author Karina Garcia

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Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

Ingredients

    For the Hot Dogs

    • 8 hot dogs
    • 8 strips bacon
    • 1 large red capsicum, sliced
    • 1 large green capsicum, sliced
    • 2 tsp Taco Seasoning
    • 1 tbsp oil
    • 8 hot dog buns
    • 1½ cups grated melting cheese (cheddar, mozzarella, or Monterey Jack)
    • Sour cream, for topping
    • Queso cotija, for topping
    • Fresh coriander, for garnish

    For the Salsa Molcajete

    • 3 large tomatoes
    • 8-10 red chillies
    • 3 garlic cloves
    • ¼ cup chopped coriander
    • 1 tsp salt

    Directions

    1. Preheat your Blackstone griddle to medium heat (about 190°C) and add a small amount of oil.
    2. Add the sliced capsicum to one side of the griddle. Season with Taco Seasoning and cook for 6-8 minutes, stirring occasionally, until softened and lightly charred. Remove and set aside.
    3. On the other side of the griddle, cook the bacon-wrapped hot dogs for 10-12 minutes, turning occasionally until the bacon is crispy and the hot dogs are heated through.
    4. Place the tomatoes directly on the griddle and cook for 6-8 minutes, turning occasionally, until charred and softened.
    5. In a mortal and pestle, mash the garlic cloves and salt into a paste. Add the chiles and continue grinding. Add the charred tomatoes and mash until the salsa reaches your desired consistency. Stir in the chopped coriander and set aside.
    6. Lower one side of the griddle to low heat. Sprinkle grated cheese directly onto the griddle in piles about the size of the buns. Immediately place the buns cut-side down over the cheese to create a crispy cheese crust. Cook for 1-2 minutes until the cheese is golden and attached to the buns.
    7. Assemble the hot dogs by placing each bacon-wrapped hot dog into a cheesy bun. Top with the cooked capsicum, sour cream, queso cotija, and salsa molcajete.
    8. Garnish with fresh coriander and serve immediately.