Skillet Sonoran Hot Dogs
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Skillet Sonoran Hot Dogs sits in the Beef section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 bacon slices, sugar-free if doing a Whole30
- 4 hot dogs, sugar-free if doing a Whole30
- 1 large onion, thinly sliced
- 1 red bell pepper, or other color, thinly sliced
- Diamond Crystal kosher salt
- 8 butter lettuce leaves
- ½ cup pico de gallo, or a reliable salsa
- 1 large Hass avocado, peeled and thinly sliced
Method
Grab a strip of bacon for each hot dog and wrap one around each hot dog in a single layer, tucking the end pieces so the bacon strips don’t unravel.
Warm a 12-inch skillet on a medium burner. When it’s hot, place the four bacon-wrapped hot dogs in a single layer in the middle of the skillet.
Fry the hot dogs undisturbed until the bacon is browned on one side. Then, flip the hot dogs over and fry until browned on the other side.
Tip in the onions and peppers around the hot dogs on the edges and sprinkle salt on the vegetables.
Continue browning the Sonoran hot dogs and stir the peppers and onions to ensure even cooking. The dish is ready when the bacon-wrapped hotdogs are browned on all sides and the peppers and onions are tender and caramelized.
Plate the hot dogs and sautéed peppers and onions with butter lettuce leaves so that everyone can top each lettuce-wrapped Sonoran hot dog with pico de gallo and sliced avocado if desired.
Kitchen notes
- Wrap that bacon tight!
- The key to a great Sonoran hot dog is to wrap a piece of bacon tightly in a single layer around the dog.
- If you have a choice, try to avoid thick-cut bacon because it takes longer to cook and it doesn’t stay in place as well as thinner strips of bacon.
