Fireside Hot Dogs with Spicy Chips

Total Time:
35 min
10 min
25 min

8 servings

  • Spicy Chips:
  • 1 cup store-bought corn tortilla chips
  • Nonstick cooking spray
  • 2 tablespoons store-bought chili-lime powder (recommended: Tajin)
  • Hot Dogs:
  • Olive oil
  • 1/2 onion, thinly sliced
  • 4 strips bacon, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice (from 1 lime)
  • 1/4 teaspoon Worcestershire sauce
  • 8 beef hot dogs, preferably organic
  • Mayonnaise, for serving
  • 8 hot dog buns
  • Ketchup, for serving
  • Mustard, for serving
  • For the spicy chips: Preheat the oven to 350 F.

  • Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes.

  • For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside.

  • Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm.

  • To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard.

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    This recipe is featured in:

    Burgers and Hot Dogs