Sonoran dogs are a bit of a treat here in the southwest. I have to have a million napkins around because I tend to make a mess. There’s just no way of getting around it when this dog is chock full of onions, tomatoes and pinto beans. This is definitely the southwestern version of a chili dogs and I was pleasantly surprised at how easy it was to make. My favorite way to eat these bad boys is with roasted jalapeños and cucumbers on the side.
|Prep Time:||Cook Time:||Level:||Serves:|
|10 min.||10 min.||Easy||8|
- 1 pkg. all beef hots
- 8 strips bacon
- 8 bolillo rolls
- 1 C Mexican Queso Blanco or Cotijo
- 2 tomatoes (chopped)
- 1 lg. onion (chopped)
- Crema or thinned out mayo (thin with lemon juice)
- On the stove, heat up the pan to medium heat. Wrap bacon slice completely around the hot dog. Cook until the bacon is crispy, which is about 8 minutes.
- Slice bolillo rolls (if not available in your area, you can use hot dog buns) and sprinkle cheese inside the bun. Place in the bacon-wrapped hotdog and top with tomatoes, onions and condiments.
You’re not limited to just onions and tomatoes though. Feel free to add whatever you feel will make it taste good. If I’m in the mood, I’ll add a little sliced avocado or eat my dogs with grilled green onions.