MEXICAN HOT DOGS – CHIPOTLE CREME
This post is being sent to you Friday morning, as I will be away at Camp Blogaway for the weekend, and there will be no WiFi. It’s a bit concerning. In 2013, you would think there’d be cell service and internet service in the woods. Jason told me that disconnecting from the outside world and not having wifi was the main reason to do it. But I will be the hyperventilating one, not being in a position to do any work and dealing with nature and the forest.
Right? Memorial Day weekend means BBQ and hot dogs, of course. These Mexican hot dogs are the perfect solution. You’ll want to have seconds and even more like Jason. He doesn’t gain weight eating 4 hot dogs. He may have lost a half-pound. That’s another tale.
These dogs can be made lighter by using turkey sausages and whole wheat buns. You can also substitute Greek yogurt for chipotle sauce. You can also go for the full experience. This hot dog is sure to be a hit on your Memorial Day barbecue menu!
2 cups corn kernels
Red onion, 1/4 cup diced
Fresh cilantro leaves chopped into 2 tablespoons
Freshly squeezed lime juice, 2 tablespoons
Avocado, half, seeded peeled diced
Six Hebrew National Hot Dogs
Six hot dog buns
1/4 cup Greek yogurt
1 teaspoon of chipotle in adobo, or to taste
Combine corn, red onions, cilantro, lime, and salt in a large bowl. Stir in avocado; set aside.
Whisk together Greek yogurt with chipotle chilies in a small bowl. Set aside.
Preheat the grill to medium heat. Add the hot dogs to grill and cook for 3-4 minutes until golden brown.
Add hot dogs to each bun. Top with corn salsa. Drizzle chipotle sauce on top of each hotdog.