Fireside Hot Dogs with Spicy Chips (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 cup store-bought corn tortilla chips |
nonstick cooking spray |
2 tablespoons store-bought chili-lime powder (recommended: tajin) |
olive oil |
1/2 onion, thinly sliced |
4 strips bacon, chopped |
1 tablespoon soy sauce |
1 tablespoon lime juice (from 1 lime) |
1/4 teaspoon worcestershire sauce |
8 beef hot dogs, preferably organic |
mayonnaise, for serving |
8 hot dog buns |
ketchup, for serving |
mustard, for serving |
Directions:
1. For the spicy chips: Preheat the oven to 350 F.
2. Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes.
3. For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside.
4. Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm.
5. To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard.
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