Nothing says summer quite like hot dogs. We were inspired by the dawgs of Dogos el Miami, a self-described “hot dog joint” south of the border in Sonora, Mexico. Stuffed with cheese, stuffed into a roasted pepper and wrapped in bacon and fried, these aren’t for the faint of heart, but do they have heart & soul! 

Makes 4 hot dogs

4 all beef hot dogs (veggie dogs work too)

½ cup queso fresco cheese, crumbled 

4 large Serrano peppers 

4 slices Niman Ranch bacon

4 hot dog buns (we like brioche)

Toppings

Tomatoes, chopped 

Sweet onions, diced

Jalapeños, sliced 

Mayonnaise 

Sriracha or dealer’s choice hot sauce

Heat oven to 400º. Place Serranos in a single layer on a foil-lined baking sheet and roast for 30-40 minutes, turning with tongs occasionally as the peppers char. Once blistered and blackened, immediately place in bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, rub off skins. 

Cut a deep slit in each hot dog lengthwise and stuff with cheese. Cut the top off of each pepper and a slit down the side. Stuff a hot dog into each one. Carefully twist a piece of bacon around each stuffed pepper. Secure the bacon at the ends with toothpicks. 

Fry each bacon-wrapped dog over medium heat, turning carefully with tongs to cook all sides of the bacon thoroughly. This will take anywhere from 10-20 minutes, depending on your pan and individual stovetop. 

Mix mayo and hot sauce to taste. Remove toothpicks, bun your dog and adorn with the fixins. Buen provecho!

   
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