Sonoran Dog

4 servings

4                            All-beef hot dogs

4                            Bolillo rolls, split top

¼ cup                     Cilantro-lime Crema*

4 slices                            Bacon, cooked

½ cup                     Refried beans

1                            Avocado, diced

1                            Tomato, diced

1                            Small red onion, diced

1                            Jalapeno, thinly sliced

          For Cilantro-lime Crema*:

          ¼ cup                     Sour cream

          2 tablespoons         Mayonnaise

          1 tablespoon           Lime juice

          1 tablespoons         Cilantro, finely chopped

          ½ teaspoon             Kosher salt

          ¼ teaspoon             Black pepper

Preheat grill on high. Slice buns open across the top if they aren’t pre-split. Reduce grill to medium and grill hot dogs while warming buns on upper rack. Open hot roll and spread a tablespoon of crema. Add 1 slice of bacon then hot dog. Top hot dog with a spoon full of refried beans, avocado, tomatoes, onions, and jalapeno slices.

For Cilantro-lime Crema*:

Add all ingredients to a small bowl. Whisk to combine.