50 States of America Recipes, Arizona Madison . 50 States of America Recipes, Arizona Madison .

Arizona: Sonoran Hot Dog

If you are a fan of loaded hot dogs, you can to the right place! These loaded Sonoran-style hot dogs are wrapped in crispy bacon, tucked into toasted rolls, and piled high with pinto beans, grilled onions, pico de gallo, crema, mayo,mustard, and jalapeños.

Servings: 4 hot dogs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 4 hot dogs

  • 4 slices bacon

  • 4 bolillo rolls or hoagie rolls

  • 1 cup pinto beans, drained and rinsed

  • ½ medium onion, sliced or diced

  • ½ cup pico de gallo

  • ¼ cup mayonnaise

  • ¼ cup Mexican crema or sour cream

  • Yellow mustard, for drizzling

  • Sliced or pickled jalapeños, to taste

Instructions

  1. Wrap the hot dogs. Wrap each hot dog tightly with one slice of bacon, slightly overlapping the bacon as you go.

  2. Cook the hot dogs. Place the bacon-wrapped hot dogs in the air fryer and cook at 375°F for 8–12 minutes, turning halfway through, until the bacon is browned and crispy and the hot dogs are heated through.

  3. Cook the onions. While the hot dogs cook, sauté the onion in a skillet over medium heat until softened and lightly browned, about 5–7 minutes.

  4. Warm the beans. Heat the pinto beans in a small saucepan or microwave until warmed through.

  5. Toast the rolls. Lightly toast the bolillo or hoagie rolls until warm and slightly crisp around the edges.

  6. Assemble. Place a bacon-wrapped hot dog into each roll. Top with warm pinto beans, grilled onions, pico de gallo, mayonnaise, crema, mustard, and jalapeños.

  7. Serve immediately — preferably with plenty of napkins!

No Air Fryer?

Cook the bacon-wrapped hot dogs in a skillet over medium heat, turning frequently, for about 10–15 minutes, or until the bacon is crisp on all sides and the hot dogs are heated through.

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