Mexican Hot Dogs

Directions

1. Preheat your Blackstone griddle to low heat. Add the chopped bacon and cook until it’s crispy. Remove the bacon from the griddle and set aside. Leave some rendered fat on the surface for added flavor.

2. Lightly spray the griddle with avocado oil. Add the sliced onion, poblano, jalapeño, and red bell pepper. Cook until the vegetables are softened and slightly charred.

3. Add the frozen corn to the center of the griddle. Increase the heat to medium and stir occasionally until the corn begins to brown slightly.

4. Sprinkle the corn and vegetables with the Street Taco Seasoning, Citrus Mojo, and Essentials Blend. Mix well to distribute the flavors.

5. Return the cooked bacon to the vegetable and corn mixture. Stir everything together to combine.

6. Score the hot dogs and place them on the griddle. Season with a bit more Essentials Blend. Grill until browned and heated through.

7. Slice the bolillo rolls in half. Place them cut-side down on the griddle and toast until golden brown.

8. Add the cotija cheese, queso quesadilla, and Mexican crema to the corn and bacon mixture. Stir until the cheese is melted and the mixture is creamy.

9. Spread a thin layer of mayonnaise on each toasted roll. Place a grilled hot dog inside, top with sautéed peppers and onions, then spoon over a generous amount of the cheesy corn and bacon mixture.

10. Drizzle with additional crema, sprinkle chopped cilantro on top, and, if desired, finish with crushed Flamin’ Hot Cheetos for a spicy crunch.