Mexican Hot Dogs with Pineapple Salsa

Mexican Hot Dogs with Pineapple Salsa

Blogger Cheri Liefeld of Adventures in the Kitchen turns an ordinary hot dog into a spicy Mexican sandwich.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

Pineapple Salsa
1
cup chopped fresh or canned pineapple
1/4
cup chopped red onion
1
tablespoon chopped fresh cilantro
Juice of 1 lime
Hot Dogs
2
to 3 jalapeño chiles
6
hot dogs
1/2
cup mayonnaise
1
to 3 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
6
hot dog buns, split
  1. Heat gas or charcoal grill. In small bowl, mix salsa ingredients; set aside.
  2. Place jalapeños on grill over medium heat. Cook uncovered, turning frequently, until tender (and skins begin to brown, if desired). Remove from grill to cutting board. Remove stems and seeds. Slice jalapeños into rings; set aside.
  3. Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
  4. In small bowl, mix mayonnaise and chipotle chiles. Spread mixture on cut sides of each bun. Place grilled hot dogs in buns; top with pineapple salsa and jalapeño rings.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To save time, skip grilling the jalapeños—just slice, seed and use—or substitute pickled sliced jalapeños from a jar.
Jalapeños and hot dogs can be grilled on a stove-top grill pan, if desired.
Chipotles in adobo sauce can be quite spicy, so if you haven’t tried them before, add 1 teaspoon first to the mayonnaise and taste before adding more.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.