Entree: United States – Southwest – Sonoran Hot Dog (Bacon-wrapped grilled hot dog served in a soft roll topped with refried beans, fresh vegetables, sauces, and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 4 bolillo rolls, approx. 3.5 oz (100 g) each
- 4 beef hot dogs/franks, approx. 3 oz (85 g) each
- 4 slices bacon, approx. 1 oz (28 g) each
- 1 cup (240 g) refried pinto beans, warmed
- 1 medium white onion, about 6 oz (170 g), sliced into rings
- 2 medium tomatoes, about 8 oz (225 g), diced
- 2 jalapeños, approx. 1 oz (30 g) total, sliced (use pickled if preferred)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1/4 cup (60 ml) salsa verde or your favorite hot sauce
- 1/2 cup (56 g) shredded cheddar or Monterey Jack cheese
- 2 tbsp (30 ml) vegetable oil for grilling onions
- 1/4 cup (4 g) chopped fresh cilantro (optional)
- 1–2 limes, cut into wedges (for serving)
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat a grill or skillet over medium-high heat. Wrap each hot dog with one slice of bacon, secure with a toothpick if needed.
2. Brush bolillo rolls lightly with a little oil and warm them on the grill or skillet until lightly toasted; keep warm.
3. In a skillet over medium heat, add 2 tbsp (30 ml) vegetable oil. Add sliced onion; season with a pinch of salt and pepper and cook until softened and lightly caramelized, about 6–8 minutes. Remove and keep warm.
4. Grill bacon-wrapped hot dogs, turning occasionally, until bacon is crisp and hot dogs are cooked through, 8–12 minutes depending on heat. If using a skillet, cook on medium until bacon is evenly browned.
5. To assemble: split each bolillo roll lengthwise without cutting through. Spread about 1/4 cup (60 g) warmed refried beans inside each roll.
6. Place one bacon-wrapped hot dog into each roll. Top with grilled onions, diced tomatoes, sliced jalapeños, 2 tbsp (30 ml) mayonnaise, 1/2 tbsp (7.5 ml) mustard (or more to taste), 1 tbsp (15 ml) salsa verde, and sprinkle with shredded cheese and cilantro if using.
7. Serve immediately with lime wedges on the side.