Mexican Hot Dogs withChipotle Mayo and Pineapple Salsa

Recipe printed from

Mexican Hot Dogs with Chipotle Mayo and Pineapple Salsa
Adapted from Homesick Texan; makes 8

8 all beef hot dogs
8 hot dog buns
8 slices of bacon
1 cup of refried beans, warmed
chipotle mayonnaise (recipe below)
pineapple salsa (recipe below)
pickled jalapeno slices
avocado, cut into wedges

wrap a piece of bacon around each hot dog. grill bacon-wrapped dog until bacon is crisp.

spoon beans and avocado into each bun. place bacon-wrapped hot dog in bun and then top with condiments.

Chipotle Mayonnaise (no egg)

1/3 c whole milk
1 t of lime juice
1 clove of garlic, chopped
2 whole chipotle chiles from a can of chipotles en adobo
3/4 c of canola oil
Pinch of salt

in a blender, mix together the milk, lime juice, garlic and chipotle chile for 30 seconds or until well blended. with the blender on high, slowly drizzle in the oil a tablespoon at a time. The mixture should begin to thicken. Continue adding oil until it’s thick. Salt to taste. Will keep for five days in the refrigerator.

Pineapple Salsa

ingredients (use to taste)
pineapple, peeled and cored and small-diced
1 jalapeño chile, small-diced
red onion, small-diced
chopped cilantro
lime juice
salt and black pepper to taste

mix all ingredients together.