Mexican-Inspired Dogs


For Hot Dogs:
  • 8 Scott Pete Wieners & Franks
  • 8 strips of bacon
  • 2 Tbs. vegetable oil
  • 1 small yellow onion, thinly sliced
  • 1/2 small red bell pepper, thinly sliced
  • 1/2 small green pepper, thinly sliced
  • Salt to taste
  • 8 hot dog buns
For Pico De Gallo:
  • 3 plum tomatoes, diced
  • 1 avocado, diced
  • 1/2 small red onion, diced
  • 1/4 c. chopped cilantro


  1. Preheat oven to 400 degrees Fahrenheit. Wrap each hot dog in strips of bacon and transfer hot dogs to a baking sheet lined with aluminum foil for easy clean-up. Roast about 30 minutes.
  2. Heat 1 Tbs. oil in a large skillet over medium-high heat. Cook the yellow onion until it starts to brown, roughly 10 minutes. Add the bell peppers and cook peppers and onion together for another 10 minutes.
  3. To make the pico de gallo: Combine tomatoes, avocado, red onion, cilantro and lime juice and add salt to taste.
  4. Build your hot dog with your finished toppings and ENJOY!
6 - 8
prep time
total time