Mayonnaise on a hot dog can be a beautiful thing. Though, I can honestly say that it’s not anything I had growing up. I was a ketchup-on-a-hot-dog kid. I didn’t like the tang of mustard. This southwestern hot dog is one of the hot dogs that keeps me believing in keeping an open mind when it comes to topping dogs. Or anything else for that matter.
Times have changed, and I’ll put just about anything on a hot dog. Including mayonnaise. These southwestern hot dogs are awesome. If you don’t have (or want to make) fresh pico de gallo, use jarred or substitute salsa instead.
Slicing your hot dogs before cooking helps ensure that the toppings don’t slide off. And that’s a good thing!
Also try my simple but great spiraled hot dogs.
Southwestern Hot Dog
- 2 hot dogs
- 2 hot dog buns
- 2 tablespoons mayonnaise
- ¼ cup sharp cheddar shredded
- 2-3 tablespoons pico de gallo or salsa
- 2-3 tablespoons sour cream
- Pickled jalapeno slices optional
- Grill dogs and toast the buns.
- Spread the mayonnaise on the buns.
- Top with the dogs. Then add the remaining ingredients.
Nutritional values are approximate.