Mexican Hot Dogs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the Avocado Crema:

  • 1 Haas avocado, pitted and scooped
  • 1 cup Mexican crema or sour cream
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • Fat pinch of salt

For the Pico:

  • 2 vine tomatoes or 3 plum tomatoes, seeded and chopped
  • 1/2 small red onion, finely chopped
  • 1 large jalapeño, seeded and finely chopped
  • 1 clove garlic, finely chopped or grated
  • A small handful cilantro leaves, finely chopped
  • 1/2 teaspoon cayenne pepper
  • Salt
  • Juice of 1 lime

For the Beans:

  • 1 can spicy vegetarian refried beans
  • 1/4 cup water
  • 1 teaspoon Tabasco
  • 1/2 teaspoon ground cumin
  • 4 large hot dogs
  • 4 good quality large hot dog or lobster rolls, trimmed and toasted on sides
  • Fritos or lightly crushed potato chips, to serve


Preheat oven to 375°F or an outdoor grill to medium. 

Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle. 

Combine salsa ingredients in a bowl

Combine beans, water, Tabasco and cumin in a small pan over medium-low heat. Stir to combine and heat through. 

Tightly wrap each hotdog with bacon barber pole-style. 

To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed baking pan. Bake until the bacon is crisp and the dogs are hot through, 18-20 minutes. If cooking on a grill, grill covered 15-18 minutes, turning occasionally. 

Slather the insides of the toasted or grilled rolls with beans, nestle dogs in the buns and top with Fritos or chips, salsa and avocado crema. 

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