Hot Dogs Scottsdale is a Southwestern twist on the classic American hot dog, inspired by the famous Sonoran hot dogs of Arizona. It features a juicy beef hot dog wrapped in bacon, nestled in a soft, fluffy bun, and topped with creamy pinto beans, diced tomatoes, onions, jalapeños, and a drizzle of crema and mustard. This recipe delivers a perfect balance of smoky, savory, and tangy flavors, making it a crowd-pleasing meal that’s both indulgent and satisfying.
Ingredients
- 4 beef hot dogs (about 1.5 oz / 42 g each)
- 4 slices bacon (regular or thick-cut)
- 4 bolillo rolls or soft hot dog buns
- 1 cup (240 ml) canned pinto beans, drained and rinsed
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 large tomato, diced (about 1 cup / 150 g)
- 1/2 white onion, finely chopped (about 1/2 cup / 75 g)
- 2 jalapeños, thinly sliced (seeded if you prefer less heat)
- 1/4 cup (60 ml) yellow mustard
- 1/4 cup (60 ml) ketchup (optional)
- 1/4 cup (10 g) fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt to taste
Instructions
- Preheat a grill or grill pan over medium heat (about 350°F / 175°C). If using an oven, preheat to 400°F (200°C).
- Wrap each hot dog tightly with one slice of bacon, tucking the ends under. If the bacon is long, trim it to fit.
- Place the bacon-wrapped hot dogs on the grill. Cook for 8–10 minutes, turning occasionally, until the bacon is crisp and the hot dog is heated through. The internal temperature of the hot dog should reach 165°F (74°C) as per USDA FSIS safe minimum for reheated hot dogs. If using an oven, bake on a foil-lined sheet for 12–15 minutes.
- While the hot dogs cook, warm the pinto beans in a small saucepan over low heat, adding a splash of water to keep them moist. Season with a pinch of salt.
- In a small bowl, mix the crema and mayonnaise together until smooth. Set aside.
- Lightly toast the bolillo rolls or buns on the grill or in a toaster until golden.
- Spread a spoonful of the crema mixture inside each bun. Place the cooked hot dog in the bun.
- Top each hot dog with a generous spoonful of warm pinto beans, then sprinkle with diced tomato, onion, and jalapeño slices.
- Drizzle with mustard (and ketchup if using), then sprinkle with cilantro.
- Serve immediately with lime wedges on the side for squeezing over the top.
Tips
- Use a good-quality beef hot dog for the best flavor; all-beef franks hold up well to the bold toppings.
- If you can’t find bolillo rolls, substitute with a soft hot dog bun or a crusty French roll. The texture will change slightly, but it will still be delicious.
- To prevent the bacon from unravelling, secure it with a toothpick before cooking, and remove the toothpick before serving.
- If you prefer a milder heat, remove the seeds and membranes from the jalapeños, or use pickled jalapeños for a tangier kick.
Serving Suggestions
Serve these hot dogs as a fun main course for a backyard barbecue or game-day gathering. They pair wonderfully with Mexican street corn (elote), a crisp green salad, or homemade tortilla chips with guacamole. For drinks, a cold Mexican lager or a tangy agua fresca would complement the flavors perfectly.
Variations
- Vegetarian: Use plant-based hot dogs and skip the bacon, or use a vegan bacon alternative. The toppings and beans add plenty of flavor.
- Cheesy: Add a slice of melted cheddar or Monterey Jack cheese inside the bun before adding the hot dog.
- Spicy: Add a drizzle of hot sauce or a spoonful of chipotle crema (mix crema with minced chipotle in adobo) for extra heat.
- Breakfast-style: Top with a fried egg and serve with hash browns for a hearty morning twist.
Storage and Reheating
These hot dogs are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the hot dog (without the bun) on a microwave-safe plate and heat for 30–45 seconds, or until hot. The bun should be toasted fresh, and the toppings should be added after reheating. The bacon may lose some crispness upon reheating, so consider re-crisping it in a skillet for a minute or two.
Frequently Asked Questions
Can I use turkey or chicken hot dogs? Yes, you can substitute with turkey or chicken hot dogs, but note that they are leaner and may dry out more quickly. Adjust cooking time accordingly and check the internal temperature reaches 165°F (74°C).
What is the difference between a Sonoran hot dog and this Scottsdale version? The Sonoran hot dog is traditionally wrapped in bacon and served on a bolillo roll with pinto beans, onions, tomatoes, and a variety of sauces. The Scottsdale version is essentially the same, but often adds crema and jalapeños, and sometimes uses a different type of bun. It’s a regional adaptation that emphasizes creamy and spicy elements.
Can I make these in advance for a party? You can prepare the bacon-wrapped hot dogs and chop the vegetables a few hours ahead and refrigerate them separately. Cook the hot dogs just before serving. The toppings can be arranged on a platter for guests to add themselves.
What if I don’t have a grill? You can cook the bacon-wrapped hot dogs in a skillet over medium heat, turning frequently, or bake them in the oven as mentioned in the instructions. Both methods work well; just ensure the bacon is crisp and the hot dog is hot.
Can I make the crema sauce dairy-free? Yes, use a dairy-free sour cream or a coconut-based yogurt instead of crema. The texture will be slightly different, but it will still add creaminess.
Are these hot dogs spicy? The heat level is moderate due to the jalapeños, but you can control it by removing the seeds or using fewer slices. The crema and beans help balance the spice.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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