Fireside Hot Dogs with Spicy Chips
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 414
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 50
- Sodium
- 1100
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
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
Directions
- 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.