- Rachael Ray - https://www.rachaelray.com -

Mexican Hot Dogs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].

Ingredients

For the Avocado Crema:

For the Pico:

For the Beans:

Preparation

Preheat oven to 375°F or an outdoor grill [2] to medium. 

Combine ingredients for the Avocado Crema in a food processor [3] and process to smooth, transfer to bowl [4] or a squirt-top bottle. 

Combine salsa ingredients in a bowl [4]

Combine beans, water, Tabasco and cumin in a small pan [5] 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 [6]. 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.