- Level: Intermediate
- Total: 55 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 803
- Total Fat
- 68 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 16 g
- Cholesterol
- 46 mg
- Sodium
- 908 mg
In L.A., the smell of bacon and grilled hot dogs permeates the streets every weekend. This recipe transports you to the streets of L.A. after a game, with the crispy bacon-wrapped hot dog and the crunchy fajita-style veggies. Go all in — toast your buns on the griddle and top your dog with the works. Trust me… You won’t regret it.
- Level: Intermediate
- Total: 55 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 803
- Total Fat
- 68 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 16 g
- Cholesterol
- 46 mg
- Sodium
- 908 mg
Ingredients
Spicy Fajita-Style Vegetables:
Hot Dogs:
Fried Serrano Chiles:
Directions
Special equipment:
toothpicks; a deep-fryer- For the spicy fajita-style vegetables: Heat a cast-iron plate or griddle over medium-high heat. Add the oil, bell peppers, chiles and a pinch of salt and cook until charred, 5 to 6 minutes. Remove from the heat and transfer to a mixing bowl. Add the pickled jalapeños, oregano, lime juice and red onions. Mix, then season with salt and pepper.
- For the hot dogs: Wrap each hot dog with bacon and secure it in place with toothpicks. Cook on the griddle to render the bacon crispy on all sides, 6 to 8 minutes.
- To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with the fajita vegetables and serve with ketchup, mustard, mayo, green chile sauce and fried serrano chiles.
Fried Serrano Chiles:
- Bring oil to 365 degrees F in a deep-fryer.
- Fry the whole chiles until blistering, 2 to 4 minutes.
