1 large white onion, sliced
6-8 jalapenos, halved and seeded
4 hot dogs
4 strips thick cut bacon
1/2 avocado, sliced
mayo or salsa (optional)
Prepare grill. Lightly oil a grilling pan and arrange the peppers and onions in a single layer. Wrap the hot dogs in bacon. Secure with toothpicks if needed. Place on grill. Grill the hot dogs until the bacon is fully cooked. Grill the onions and peppers until softened flipping occasionally. Place the hot dogs in buns or rolls and top with toppings.
As soon as I heard about Mexican hot dogs (also called Tijuana hot dogs or Sonoran hot dogs_ I knew I had to make them. I read dozens of menus and reviews of hot dog joints online and anything else I could find out about these dogs. The base is always a hot dog wrapped in bacon and the toppings can vary (no ketchup, please!) from avocado to spicy mayo to guacamole to pickles to cheese to raw onions to pineapple salsas to pickled pepper and are served either on a hot dog bun or a bolillo.
The ones that appealed me the the most were the spicier versions. I thought the spice of the peppers would help cut the heaviness of the bacon wrapped hot dog. Since I love the smoky flavor that grilling gives jalapenos, I decided to grill the peppers along side the dogs. I grilled the onion too which not only made it easier to keep on the bun than raw but it added a sweet-smoky flavor that went so well with the bacon. YUM!