Nothing says summer like a good old-fashioned hot dog. But we couldn’t resist spicing things up just a bit—and this Sonoran-style dog is just the ticket. As the temperatures rise, take your cookouts up a notch and impress friends, family and fellow RVers.
Sonoran-Style hot dogs
Makes 6 hot dogs • Prep time: 15-20 minutes
› 6 bolillos (or French rolls big and sturdy enough to hold some serious toppings)
› 6 hot dogs
› 6 pieces of bacon
› 1 can of pinto beans
› 1 small yellow onion, diced
› 1 tomato, diced
› 1 can pickled, sliced jalapenos
Mayonnaise and mustard for topping
1) Starting at one end, wrap each hot dog in a slice of bacon; cook the hot dogs in a pan or on a griddle top, rolling occasionally until the bacon is crispy and cooked through.
2) While the hot dogs cook, slice each bolillo to form a pocket for the hot dog.
3) Place the hot dogs in the bolillo roll and top with pinto beans, diced yellow onion, diced tomato, juice from the can of pickled jalapenos, mayonnaise and mustard. Garnish with sliced jalapenos, if desired.