Today we’ve got another recipe for another quintessential ‘kid’ favorite, the hot dog. Who else loved these things? Lunch or dinner, serve ’em up slapped on a good bun with a healthy bit of ketchup, and we were in heaven.
But as an adult, ketchup and mustard can get a little boring. No worries, the unexpected hot dog toppings in this rendition are certainly something to relish.
These California-inspired dogs have graduated right along with us, taking the treat from nostalgic kid-fair and graduating into full-blown adult territory.
Wrapped in bacon and then cooked to perfect hotdog/crisp bacon skin perfection, they’re then (best) served on your favorite bun, and topped with store-bought (or fresh) guacamole, with a hearty ‘sprinkle’ of your favorite shredded Monterey Jack cheese.
Who said our childhood favorites couldn’t grow up too?
1 to 8 all-beef hot dogs
1 to 8 Slices uncured bacon
1 to 8 hot dog buns
guacamole, homemade or store-bought, whichever you prefer
Monterey Jack, or pepper jack cheese, shredded
- Wrap one slice of bacon around each hot dog and bake in a preheated 350 degree oven for 15 to 20 minutes. We put our hot dogs on our cooling racks, set on top of a baking sheet, to catch the grease, and have the, get crisp since they won’t be sitting in said bacon grease.
2. Place the cooked hot dog in a bun and top with guacamole and generous sprinkle of the shredded cheese.