Savor the bold flavors of the Southwest with these Tex-Mex Dogs, featuring juicy hot dogs topped with tangy sour cream sauce, queso fresco, and a sprinkle of fresh cilantro for a delightful twist on a classic favorite.
Tex-Mex Dogs
Makes 8
Ingredients
- ½ cup crumbled queso fresco, plus more for topping
- ½ cup chopped pickled jalapeños, plus more for topping
- 8 corn or flour tortillas, warmed
- 8 bun-length hot dogs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon plus 1 teaspoon lime zest, divided
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon plus 1 teaspoon fresh lime juice, divided
- 2 large avocados, diced
- 2 tablespoons minced white onion
- 2 tablespoons finely chopped fresh cilantro
- ½ teaspoon kosher salt
- Fresh salsa and lime wedges, to serve
- Garnish: smoked paprika, chopped fresh cilantro
Instructions
- Sprinkle queso fresco and jalapeños as desired onto tortillas. Place 1 hot dog at edge of each tortilla, and roll up each tortilla, jelly roll style, to enclose hot dog, gently pressing to adhere.
- In a small bowl, combine melted butter and 1 teaspoon lime zest. Brush on wrapped hot dogs.
- Heat a large skillet over medium heat. Add wrapped hot dogs, and cook, turning occasionally, until crisp, golden brown, and heated through, 7 to 10 minutes.
- In another small bowl, stir together mayonnaise, sour cream, 1 teaspoon lime juice, and remaining 1 tablespoon lime zest. Drizzle over wrapped hot dogs.
- In a medium bowl, mash avocado; stir in onion, cilantro, salt, and remaining 1 tablespoon lime juice. Serve hot dogs with avocado mixture, salsa, and lime wedges. Top with queso fresco and jalapeños. Garnish with paprika and cilantro, if desired.
