Mexican Hot Dogs with Avocado Crema, Pico, and Beans

These'll have you shouting, "Ole - mucho bueno!!"
(serve 4)

For the Avocado Crema:
1 Haas avocado, pitted and scooped
1 cup Mexican crema or sour cream or plain Greek yogurt*
Juice of 1 lime
1/2 t. ground cumin
Fat pinch of kosher* salt

For the Pico:
2-3 Campari* tomatoes, seeded, and chopped
1/2 small red onion, finely chopped
1 large jalapeno, seeded, pith removed*, and finely chopped (wear gloves*)
1 clove garlic, minced
A small handful of cilantro leaves, finely chopped
1/2 t. cayenne pepper
Kosher* salt
Juice of 1 lime

For the Beans:
1 can spicy vegetarian beans
1/4 cup water
1/2*-1 t. Tabasco
1/2 t. ground cumin

4 large hot dogs (with no nitrates or 'trites*)
4 slices uncured* smoked* bacon
4 good quality large hot dog or lobster rolls, trimmed and toasted on sides
Fritos or lightly crushed potato chips, to serve

Preheat oven to 375 or an outdoor grill to med. Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle.

Combine Pico ingredients in a bowl.

Combine beans and other ingredients in a small pan over med.-low. Stir to combine and heat through.

Tightly wrap each hot dog with bacon barber pole style.

To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed bakind pan. Bake unti the bacon is crisp and the dogs are hot through, 18-20 mins. If cooking on a grill, grill covered 15-18 mins., turning occasionally. Slather the inside of the toasted or grilled rolls with beans. Nestle dogs in the buns and top with chips and Pico. Drizzle with Avocado Crema.

"In all circumstances, be Thankful as you live by Faith not by sight."

And, make sure to have some FUN today!!!

Love,

MM