Products used in this recipe
Fiery Hot Dog
Yield: 8 Servings (9 oz. each )
Yield: 8 Servings (9 oz. each )
A juicy hot dog wrapped with bacon then topped with fresh pineapple salsa and a generous drizzle of creamy habanero sauce. Served with Simplot SeasonedCRISP® Delivery+® Savory Battered Wedges.
| Ingredient | Weight | Measure |
|---|---|---|
| Pineapple, fresh, peeled and cored, 1/2-inch dice | 16 oz. | About 1/2 pineapple |
| Hatch chilies, mild, diced, canned | 4 oz. | 1/2 cup |
| Cilantro, fresh, chopped | 1/4 cup | |
| Serrano pepper, fresh, chopped | 2 each | |
| Lime, halved | 1 half | |
| Hot dogs, 8-1, all beef | 1 lb. | 8 each |
| Bacon, sliced | 8 slices | |
| Mayonnaise | 1/2 cup | |
| Habanero hot sauce, bottled | 1 Tbsp. | |
| Sweet Hawaiian hot dog buns | 8 buns | |
| Simplot SeasonedCRISP® Delivery+®: Savory Battered 8 Cut Crinkle Cut Wedges, Skin On 8 Cut | 2 lbs. |
Preparation Instructions:
- Step 1
- In a bowl combine pineapple, Hatch chilies, cilantro and serrano peppers. Squeeze half a lime over mixture and stir to combine. Cover and refrigerate for at least 15 minutes before using.
- Step 2
- Wrap each hot dog with a slice of bacon and secure with toothpicks or skewers. Place on sheet pan, cover with plastic and keep refrigerated until service.
- Step 3
- In a small bowl combine mayonnaise and habanero sauce until evenly mixed. Transfer to squeeze bottle and refrigerate until needed.
- Step 4
- In a large skillet cook bacon-wrapped hot dogs over low-medium heat about 6-8 minutes, turning frequently until bacon is crisp and hot dogs are heated through. Prepare potato wedges according to package instructions. Transfer to a paper-lined platter and hold hot.
- Step 5
- Remove and discard toothpicks from hot dogs. Serve in buns with 2 oz. pineapple salsa, about 1 Tbsp. creamy habanero sauce and 4 oz. potato wedges.
