Mexican Hot Dogs with Chipotle Cream
- Mexican Hot Dogs with Chipotle Cream
- Recipe
- Ingredients
- Instructions
These grilled hot dogs are topped with an avocado corn salsa and a Greek yogurt chipotle drizzle!
I’m writing this post to you on Friday morning as I will be at Camp Blogaway all weekend with no wifi. Yeah, it’s pretty concerning. I mean, in 2013, you’d think that there would be cell service or internet service out in the woods! I told Jason about it and he said that the point of disconnect from the outside world no wifi is to get away from it all. Except I’ll be the one hyperventilating, not being able to get any work done and having to deal with, well, nature and the woods.
I’ll let you know if I make it.
Now these hot dogs.
Memorial day weekend = BBQ and of course, hot dogs, right? That’s where these mexican dogs come in. Topped with avocado corn salsa and drizzled with chipotle cream, you’ll be sure to want seconds, and maybe even fourths like Jason did. Yeah, 4 hot dogs and he doesn’t gain any weight. He might have even lost half a pound. But that’s another story.
You can lighten up these dogs using turkey sausages, whole wheat buns and substituting Greek yogurt for the chipotle cream. Or you can go all out. Either way, this is a hot dog that needs to make your Memorial Day BBQ menu!
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Ingredients
Instructions
1. In a large bowl, combine corn, red onion cilantro, lime juice and salt. Stir in avocado; set aside.
2. In a small bowl, whisk together Greek yogurt and chipotle peppers; set aside.
3. Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
4. To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa and drizzle chipotle cream on each hot dog.
5. Serve immediately.
