The Pioneer Woman Tasty Kitchen
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Tex-Mex Hot Dogs with Cilantro Cream Drizzle

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Memorial Day is right around the corner. Start your planning ahead of time and add Tex-Mex Hot Dogs to the menu!

Ingredients

  • FOR THE DOGS:
  • 1 whole Corn Cob, Husk And Silk Removed
  • Oil, For Brushing On The Corn
  • 8 whole Hot Dog Buns
  • 8 whole Beef Hot Dogs
  • 1 whole Avocado, Peeled, Pitted, And Diced
  • 2 whole Jalapeno Peppers, Seeds And Stem Removed, Diced (optional, For Some Kick)
  • 2 whole Roma Tomatoes, Seeds Removed, Diced
  • 1 whole Red Bell Pepper, Seeds And Stem Removed, Diced
  • ½ cups Canned Black Beans, Drained And Rinsed
  • ½ cups Grated Monterey Jack Cheese
  • ¼ cups Fresh Cilantro, Chopped
  • ½ cups Salsa Or Pico De Gallo (store-bought)
  • FOR THE CILANTRO CREAM DRIZZLE:
  • ½ cups Fresh Cilantro
  • ½ cups Mayonnaise
  • ¼ cups Sour Cream
  • 1 dash Salt
  • 1 dash Black Pepper
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Chipotle Chili Powder

Preparation

Preheat your grill to medium.

While your grill is heating up, dice up your veggies and prepare your cilantro cream drizzle. In the bowl of your food processor or blender, combine the cilantro, mayo, sour cream, salt, pepper, garlic powder and chipotle chili powder. Pulse until combined and the cilantro has broken up. Pour into a bowl and set aside. The drizzle can be made ahead of time and refrigerated.

Season the corn with salt and pepper and brush with a little bit of oil. Place the ear directly on the grill and grill the cob until it has browned slightly, rotating it every couple of minutes. Remove the corn from the grill and set it aside to cool slightly.

Once the corn has cooled enough to handle, cut the kernels straight off the cob and set aside.

Next grill your hot dogs according to packaging instructions or until cooked to your liking. Grill the buns to your liking. Remove buns and dogs to a plate.

Place the hot dogs on the buns then layer with corn, avocado, jalapeño, tomatoes, red bell pepper, black beans, Monterey jack cheese, cilantro and pico de gallo (or salsa). Drizzle the hot dogs with the cilantro cream sauce and eat immediately!

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2 Reviews

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pukingpastilles on 7.19.2014

Absolutely delicious! I’m not a huge fan of hotdogs, but dress them up like this and I could eat them every week! My husband and 12 yr old scarfed them down. Yum. Yum. I left out the beans because of space (I needed more room on my dog for avocado, y’all) and tomatoes because someone ate them all before I could make this. It was still amazing without those two ingredients!

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Larn on 5.26.2014

DELICIOUS! This got rave reviews at our cookout!

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