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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.
Mayo On A Hot Dog? What?
Times have changed, and I’ll put just about anything on a hot dog. Including mayonnaise. These southwestern hot dogs are awesome. The ingredients list looks pretty normal. Don’t let the mayo throw you. You gotta go for it. Give it a try. You’ll like it. It’s just one of the things that make a southwestern hot dog so good. The pic definitely doesn’t do it justice.
If you don’t have (or want to make) fresh pico de gallo, use jarred or substitute salsa instead.
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Cookin’ Dogs
Hey, cook the dogs however you want, on whatever you want. Griddle. Grill. Stovetop. Boiled. Broiled. Steamed. Baked. I don’t care. I don’t mean that in a snobby way. I’m just saying you do you. I happen to like air-fried hot dogs. I get a crunchy skin. And I like that. And I can throw the buns in too if I want them toasted (and I do). I often like to cut a thin slit lengthwise down my hot dog before cooking it. That slit’ll open up a bit as the dog heats. When I put it on the bun, I put the hot dog slit face-up. It gives the toppings a wonderful place to go. And stay. They don’t pop out with each and every bite!
Fresh-shredded cheese is best on hot dogs. Or anything.
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Also try my simple but great spiraled hot dogs.
Southwestern Hot Dog
Ingredients
- 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 jalapenos sliced, optional
Instructions
- Grill dogs and toast the buns.
- Spread the mayonnaise on the buns.
- Top with the dogs.
- Then add the remaining ingredients.
Notes
Nutrition
Nutritional values are approximate.
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