This is a delicious, but very affordable dish. Scoring the hot dogs and broiling them elevates them to a whole new level, and the additional ingredients make for a scrumptious meal. This gluten-free recipe makes a filling single serving; you can easily scale it up to feed as many people as you wish! Each forkful of a bit of hot dog, cheesy bean mixture, guacamole, and sour cream will tantalize all of your taste buds.
• 2 nice, plump hot dogs
• ½ cup of Randall Pinto Beans, not drained
• ¼ cup of mild salsa
• ¼ cup of sliced black olives (optional)
• A handful of rough cut (or simply grated) Monterey Jack cheese
• A handful of shredded parmesan cheese
• ½ ripe avocado
• ½-1 tsp of onion salt (to taste)
• 2-3 heaping tsp of light mayonnaise or regular mayonnaise
• 3 heaping tsp of light or regular sour cream
- Score the hot dogs diagonally about ¼-inch deep, in one continuous motion from end to end, as you roll the hotdogs under a knife.
- Place them in a small baking dish (ceramic or glass), and place the dish under an oven broiler set at 500 degrees F. They can also be cooked on a grill, of course.
- Turn them once, when the first side’s skin has gotten a bit crispy—brown but not black.
- Remove them from the heat once both sides are done.
Beans, guacamole, sour cream:
- While the hot dogs are cooking, mash the beans slightly with a potato masher. The goal is to have about half of the beans mashed, and the remainder unmashed.
- Place the beans, salsa, and olives in a small non-stick frying pan on medium heat. Stir them together gently as they warm up, then cover them with the Monterey jack and parmesan cheese.
- Place the frying pan under the broiler until the cheese is melted and just starting to brown.
- As the cheese is browning, mash the avocado with a fork on a small plate. Once mashed, sprinkle over the onion salt, then mix in the mayo with the fork.
- For the final dish, slide the bean/cheese mixture out onto the plate, smooth the avocado mixture over the bean/cheese mixture, add the hot dogs, then top with small scoops of the sour cream.
Recipe inspired by and picture courtesy of Randall Beans