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
  1. 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.
  2. In a small bowl, combine melted butter and 1 teaspoon lime zest. Brush on wrapped hot dogs.
  3. 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.
  4. In another small bowl, stir together mayonnaise, sour cream, 1 teaspoon lime juice, and remaining 1 tablespoon lime zest. Drizzle over wrapped hot dogs.
  5. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tex-mex-dogs/