It’s a holiday week, and we’re eating hotdogs. To be honest, hotdogs have long been a favorite of mine, and our freezer is stockpiled, prepper-style, in case of a global shortage. We got sick of the soggy, too large buns and obvious condiments, and for this grilling season we’ve gotten creative and kicked out the bun, brought on the tortilla, and seriously ramped up the flavors for gourmet Loaded Hotdogs. We wanted to share our favorite flavor combination; where ketchup and mustard are supplanted by tart homemade quick pickled red onions, tangy guacamole, creamy queso fresco cheese, and if you are feeling decadent, crispy bacon.
Yield: 6 hotdogs
- 6 hotdogs
- 6 tortillas
- 1 recipe Yucatan Quick Pickled Red Onions
- 1 recipe Charred Onion Guacamole
- 1/2 cup queso fresco, crumbled or cubed
- 1/2 cup cilantro, roughly chopped
- 4 pieces cooked bacon, crumbled (optional)
- Hot sauce (optional)
- Lime wedges (optional)
- Preheat your grill on high for 10-15 minutes. Clean the grates thoroughly to reduce sticking.
- Prior to grilling the hotdogs, prep all your toppings (tortillas, pickled red onions, guacamole, queso fresco, cilantro, bacon, hot sauce, and lime).
- Cook your hotdogs according to your preference. In the last minute of cooking, lay the tortillas down directly on the grill and cook on both sides for 30 seconds.
- To serve: You can prepare a buffet of toppings and have guests assemble their own, or plate the hotdogs individually. Our method is to lay the cooked tortilla flat on a plate and spread guacamole down the center of the tortilla. We top the guacamole with the hotdog, followed by the red onions, bacon and queso fresco and cilantro. Roll up and enjoy.