1. MEXICAN MOLE HOT DOG
4 All Beef Franks, grilled
4 toasted Hot Dog Buns
1 Tomato, diced
2 Avocado, diced
Cojita Cheese, crumbled
1/2 cup Mole Sauce
1/2 cup Cilantro, minced
4 slices Bacon, chopped
Limes for drizzle
Grill hot dogs over until cooked through. Toast buns. Top prepared and bunned hot dogs with crumbled bacon, prepared mole sauce, cilantro, crumbled cojita cheese, chopped tomato, diced avocado, and drizzle with squeezed lime.
2. JALAPENO POPPER HOT DOGS
1 8 ounce package cream cheese, softened
1 tablespoon freshly minced jalapeno or to taste
3 tablespoons cooked bacon crumbled (or to taste)
1 cup sharp cheddar cheese shredded and divided
salt and pepper to taste
2 tablespoons unsalted butter
8 hot dogs cooked
8 hot dog buns
cilantro for garnish optional
In a skillet over mid-high heat, melt 2 tablespoons butter and place hot dogs in the skillet. Allow them to cook for 2-3 minutes or until they are nicely browned. Roll the hot dogs over to brown the other side - another 2-3 minutes or until they are browned to your liking.
While the hot dogs are cooking, combine the 8 ounce package of cream cheese, 1 tablespoon jalapeno, 3 tablespoons crumbled bacon, and 1/2 cup sharp cheddar cheese in a medium bowl. Mix the ingredients together well. Add a pinch of salt and give it a taste. Adjust the seasonings as needed, adding pepper if needed. Because jalapenos can vary widely in heat level, be sure to add more if needed.
Spread 1 to 2 tablespoons of the cream cheese mixture on each hot dog bun. Place a cooked hot dog in each bun and sprinkle on the remaining cheddar cheese, dividing it equally among all hot dogs.
Place the hot dogs on a foil lined baking sheet and place them in the oven under the broiler. Remember to leave the oven door ajar when broiling and watch them closely. It will only take 30 seconds to a minute for the cheese to melt. When the cheese is melted to your liking, remove the baking sheet from the oven.
Garnish the hot dogs with freshly chopped cilantro, serve, and enjoy!
3. BACON WRAPPED CHEESE STUFFED HOT DOGS
I pkg beef hot dogs
8 slices bacon
1½ cup shredded cheese any kind
8 soft buns
8 toothpicks cut in half
Slice hot dogs down the center but don't go all the way through. Stuff the cheese in the pocket.
Wrap one piece of bacon around each hot dog, secure each end with a piece of toothpick.
Heat grill to med heat, grill hot dogs until bacon is cooked about 10- 12 minutes. Turning often so they don't burn.
Remove toothpicks and serve with soft buns.
4. HAWAIIAN HOT DOGS WITH GRILLED PINEAPPLE AND TERIYAKI MAYO
½ pineapple, cut in half then sliced into ¼ inch thick rounds
1 teaspoon grape seed oil
Optional: ½ teaspoon cayenne pepper
8 hot dogs
8 hot dog buns
For the teriyaki mayo
¼ cup real mayonnaise
3 tablespoons teriyaki sauce
½ tablespoon lime juice
Pinch of sea salt
Thinly sliced red onions, jalapeño peppers, cilantro
Preheat your grill to high and oil the grate.
Combine all the teriyaki mayo ingredients together in a small bowl and mix well.
Toss the pineapple slices with the grape seed oil then grill until grill marks appear, about 2 minutes. Flip the pineapple slices over, sprinkle with cayenne pepper (if you like it spicy), then remove the pineapple from the grill.
Turn the grill down to medium-high and BBQ the smokies until they are cooked through, 7-10 minutes, turning a few times. Lightly toast the buns on the grill for about 1 minute.
Serve the hot dogs with slices of grilled pineapple, teriyaki mayo and some or all of the toppings.