Loaded Guac Hot Dogs Recipes

Steps:

• Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
• Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
• Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
• Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
• Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
• Evenly distribute veggie mixture among the dogs. Eat up!

Steps:

• Heat chili cheese dog as directed on package; cut lengthwise in half.
• Spread half the tortilla with guacamole; top with Singles, chili cheese dog halves, salsa and mozzarella. Fold in half.
• Cook in nonstick skillet on medium heat 5 min. or until cheese is melted and quesadilla is lightly browned on both sides, turning after 3 min.

Steps:

• For the Guacamole: Cut each avocado in half, working around the pit. Twist apart and remove the pit with a knife. Peel off the skin and discard. Toss peeled avocado in a bowl. Add the lime juice to prevent from browning; mash the avocados. Add the onion, jalapeno pepper, tomato, cilantro, salt and pepper.
• Place hot dogs on a preheated grill, about 4 inches from a medium flame. Cook for about 6 to 10 minutes or until cooked through.
• When hot dogs are about one minute away from being done, open buns and place on the grill to warm them.
• Place cooked hot dogs in buns and top with guacamole and top with chopped red onions.

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

Steps:

• For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
• For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
• Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
• Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1-2 minutes). Drain on a paper towel and set aside.
• For the salsa, combine all the ingredients in a bowl.
• Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
• Serve.