Bacon-Wrapped Hot Dogs with Avocado, Tomato, Onion, Mayonnaise, and Potato Chips

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Loading text goes here What's This? OK

Bacon-Wrapped Hot Dogs with Avocado, Tomato, Onion, Mayonnaise, and Potato Chips

About This Recipe

Yield:serves 8
Active time:30 minutes
Total time:30 minutes
Special equipment:deep fryer, Dutch oven, or wok
This recipe appears in: Bacon-Wrapped Hot Dogs with Avocado, Tomato, Onion, Mayonnaise, and Potato Chips

Ingredients

  • 8 natural casing hot dogs
  • 8 strips thick-cut bacon
  • 2 quarts peanut oil
  • 8 hot dog buns, toasted or steamed
  • 1 avocado, diced
  • 1 small white onion, diced
  • 1 large tomato, diced
  • 3 to 4 pickled jalapeño peppers, diced
  • 1 tablespoon juice from 1 lime
  • Kosher salt
  • 1 cup mayonnaise
  • 1 small bag potato chips, crushed
  • 1 cup chopped fresh cilantro leaves

Procedures

  1. 1

    Wrap each hot dog with bacon in a spiral pattern, securing ends of bacon with toothpicks. In a deep fryer, wok, or Dutch oven, heat peanut oil to 350°F. Add hot dogs and cook until bacon is crisp, about 4 minutes. Transfer to a paper towel-lined plate.

  2. 2

    Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.

  3. 3

    Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro. Serve immediately.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: