Sonoran Hot Dogs

July 5, 2022

Juicy hot dogs wrapped in crisp bacon then topped with zesty pico, avocados and a drizzle of mayo. You’ll never want a plain hot dog again!

Sonoran Hot Dogs


  • 3 plum tomatoes, chopped
  • ½ red onion, chopped
  • 1 jalapeno, minced
  • 2 Tbsp. chopped cilantro
  • Juice of 1 lime
  • Salt and pepper
  • 6 all-beef hotdogs
  • 6 strips of bacon, not thick cut
  • 1 can pinto beans in chili sauce
  • 1 avocado, peeled and chopped
  • ½ cup mayonnaise
  • 1-2 Tbsp. milk



  1. Preheat grill to medium-high.
  2. Make pico de gallo: Combined chopped tomatoes, chopped onions, minced jalapeno, chopped cilantro and lime juice in a small bowl. Salt and pepper, to taste.
  3. Wrap each hot dog in a strip of bacon, tucking the ends of the bacon onto the wrap to secure, or secure with a toothpick.
  4. Put bacon-wrapped dogs on the grill and grill, turning occasionally, until bacon is cooked on all sides.
  5. While hot dogs are cooking, heat beans in a heat-safe pot on the grill.
  6. Wrap buns in foil and add to top grill rack to warm.
  7. To serve: Use a slotted spoon to serve beans, allowing sauce to strain out. Place the spoonful of beans in bottom of bun, add hot dog and top with a spoonful of pico de gallo and a spoonful of avocado pieces.
  8. Thin mayonnaise with a little milk until it is of drizzling consistency, then drizzle each prepared hot dog with mayonnaise.

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