These hot dogs are grilled to perfection, then topped with jalapeno peppers, salsa, cheese, sour cream and avocados. This recipe is a real crowd pleaser.
Mexican Hot Dogs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
These hot dogs are grilled to perfection, then topped with jalapeno peppers, salsa, cheese, sour cream and avocados. This recipe is a real crowd pleaser.
Course: Main Course
Cuisine: Hot Dogs
Author: Kim Beaulieu
Ingredients
  • 2 packages of Ball ParkĀ® Hot Dogs
  • 1 package of taco seasoning
  • 1/4 olive oil
  • 4 jalapeno peppers sliced
  • 1/2 cup salsa
  • 1 cup Mexican cheese
  • 1/2 cup sour cream
  • 2 avocados pitted, sliced
  • 2 packages of hot dog buns
  • Garnish:
  • cilantro if desired
Instructions
  1. Preheat grill to medium heat.
  2. In a small bowl combine taco seasoning and olive oil. Mix well with a whisk. Brush onto the hot dogs, coating all the sides evenly. Drain off excess.
  3. Prep all the ingredients so they're ready to go once the hot dogs are cooked.
  4. Place the hot dogs on the bottom rack of the grill and cook for about 7 to 9 minutes, turning every so often so they cook evenly. Move any that cook quicker than others to the top rack to keep warm. Keep a close eye for flare ups because you coated them with oil. If you're grill runs hot you can cook them on medium-low heat. Or cook them on the top rack to ensure they don't burn. The key is to know your grill and watch your hot spots.
  5. Once the hot dogs are perfectly cooked remove from the grill, and place on a platter.
  6. Lightly butter the buns and place on the grill for about 1 to 2 minutes, until lightly browned. Remove and place on platter.
  7. Once everything is ready you can start to stack your dogs.
  8. Top each hot dog with jalapeno peppers, salsa, cheese, sour cream, avocados and cilantro.
  9. Serve with a big old hot dog loving smile!
Recipe Notes

Recipe will feed 8 people, if serving 2 hot dogs per person.