Mexican Dreamboat Hot Dogs

Method8 steps

1. 1

   Step 1: Choose a matching count of 6–8 hot dogs, bacon slices (6–8 slices), buns and cheddar slices. Peel and chop the onion, wash, seed and chop the tomato (1), and measure the chopped pickled jalapeños (¼ cup) before cooking. Keep those three prepared salsa ingredients separate. On a board, wrap one bacon slice diagonally around each fully cooked turkey hot dog, rolling back the other way if any bacon remains at the end. Keep the wrapped hot dogs refrigerated until their pan is ready, and wash hands and the board after raw bacon handling.

   Uses 6–8 slices bacon · 6–8 fully cooked turkey hot dogs · 1 white onion, chopped · 1 tomato, seeded and chopped · ¼ cup chopped pickled jalapeños · Water for washing the tomato, as needed; drained

2. 2

   Step 2: Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs in a single layer, working in batches if needed. Start checking and turning after 2 minutes, then turn every 2–3 minutes so all sides brown. Continue until the bacon is fully cooked and crisp all around and the turkey hot dogs are steaming hot throughout, reaching 74°C / 165°F. Repeat with any held wrapped hot dogs and keep all the cooked ones warm for assembly.

   First turn of the bacon-wrapped hot dogs · 2 minUses Wrapped hot dogs for the current pan; any remainder held refrigerated

3. 3

   Step 3: Heat all the measured canola oil (2 tbsp) in a separate medium skillet over medium heat. Add the prepared onion and cook for 5–6 minutes, checking from 5 minutes and stirring occasionally, until tender and beginning to brown at the edges.

   Soften the salsa onion · 5 minUses 2 tbsp canola oil for salsa · All the separately held chopped onion

4. 4

   Step 4: Stir all the prepared tomato into the tender onion pan and cook for about 1 minute until the tomato begins to soften.

   Soften the salsa tomato · 1 minUses All the cooked onion pan · All the separately held tomato

5. 5

   Step 5: Stir all the prepared pickled jalapeños, ketchup (1 cup) and mustard into the cooked vegetables. Cook for about 1 minute, just until the salsa is heated through, then remove from the heat.

   Heat the completed salsa especial · 1 minUses All the cooked vegetable base · All the separate quarter-cup pickled jalapeños · 1 cup ketchup · ¼ cup yellow mustard

6. 6

   Step 6: Heat the oven or toaster oven to 350°F / 175°C.

7. 7

   Step 7: Open the matching buns without separating their tops and bottoms. Put one thick cheddar slice on each bun, dividing it over the two halves if desired. Arrange them on a baking sheet and bake for 2–3 minutes, checking from 2 minutes, until the cheese has melted and the buns are lightly toasted.

   Melt cheddar and lightly toast buns · 2 minUses 6–8 hot dog buns · 6–8 thick slices cheddar cheese

8. 8

   Step 8: Put one fully cooked bacon-wrapped hot dog in each cheese-topped bun. Spoon on generous portions of the hot salsa especial, close the buns and serve immediately. Keep any remaining salsa separately for anyone who wants more.

   Uses All the fully cooked hot dogs, lifted from their pan fat · All the matching cheese-topped buns · Generous portions of the prepared salsa for the hot dogs