Mexican Hot Dogs with Pico Verde
To make the pico verde:
In a medium bowl, add the tomatillos, scallions, avocado, cilantro, jalapeño Tabasco Green Sauce, lime juice, olive oil, and salt. Mix well.
On a cutting board, roll one slice of bacon around each turkey frank.
To make the hot dogs:
Heat a large skillet or griddle over medium heat. Add the chorizo and cook, breaking it into smaller pieces as it cooks with a couple of wooden spoons or spatulas, for 5 to 6 minutes until browned and crisp. Scrape onto a bowl. On that same skillet, add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat.
Raise heat to medium-high. Add two piles of about 2/3 cup shredded cheese onto the skillet. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
Meanwhile, open the buns but try not to separate the tops from the bottoms.
When melted cheese is ready and has created a crust, using a spatula, flip onto the bun. Top with a cooked bacon wrapped hot dog, a generous amount of the pico verde and sprinkle with cooked chorizo and serve. Repeat with the rest.
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You will need:
Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.
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