Mexican Hot Dogs

May 13, 2013

Hot dogs normally arouse the scorn of nutritionists and health-conscious eaters alike, but don't be so quick to dismiss the humble wiener. In the best circumstances, hot dogs are perfectly portioned, protein-packed vessels set to play host to a barrage of healthy, boldly flavored toppings. While finding that type of dog may be challenging at a restaurant, it's quick and effortless to create at home.

Serves: 4
Prep: 6 min
Cook: 10 min
Total: 16 min

  • 4 hot dogs
  • 4 scallions, bottoms trimmed
  • 4 potato or whole-wheat hot dog rolls (we like Martin's)
  • 4 tbsp bottled or homemade salsa (preferably pico de gallo)
  • guacamole
  • Pickled Jalapenos

1. Heat a grill or stovetop grill pan until hot. Add the hot dogs and scallions (work in batches, if necessary) and cook until lightly charred on all sides, about 10 minutes.


2. Tuck the hot dogs into the rolls and top each with pico de gallo, guacamole, a grilled scallion, and jalapenos.

Recipe Notes
If you're making these for a crowd, homemade salsa and guacamole are ideal, but if it's just you, go ahead and use a good store-bought product.

Nutritional Facts per serving
Calories     366.2 cal
Fat     22.9 g
Saturated fat     7.5 g
Cholesterol     50.2 mg
Sodium     1125.2 mg
Carbohydrates     27.9 g
Total sugars     5.9 g
Dietary fiber     5.3 g
Protein     14.3 g