If you’ve never had an L.A. dog then let me put you on. It’s a hot dog wrapped in bacon and topped with spicy pico de gallo. Do I need to say more to make you want it? The question is, how many will you eat?
Course American Kitchen, Snacks
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 3servings
Calories 450kcal
Ingredients
Hot Dogs:
6 beef jumbo franks
6 slices bacon
Hot buns
Mayonnaise
Ketchup
Mustard
Pico de Gallo:
1 large tomato
1 fresh jalapeno
½ cup diced red onion
½ cup chopped cilantro
Juice of half a lemon
Salt + pepper
Cilantro Garlic Potato Wedges:
3 russet potatoes
2 tbsp cilantro
2 tbsp vegetable oil
½ tbsp smoked paprika
½ tbsp garlic powder
½ tbsp cracked black pepper
½ tbsp salt
Instructions
Cilantro Garlic Potato Wedges:
Wash the potatoes and cut into 8 wedges each.
In a large bowl, soak the wedges in cold water for 5 minutes. Drain and pat dry with a towel.
Coat the wedges with oil and all the dry seasonings.
Air fry at 400° for 25 minutes, shaking the basket half way through.
Transfer wedges back into a large bowl and toss with the chopped cilantro.
Pico de Gallo:
Dice the tomato, onion, and jalapeno into small pieces.
In a bowl, combine all the ingredients.
Refrigerate until eating.
Hot Dogs:
Wrap 6 franks with a slice of bacon each, making sure to cover the entire length of the weiner.
Air fry on the bacon setting for 10 minutes at 350°.
Assemblage:
Spread mayonnaise on both sides on the hot dog bun.