Take your hot dogs up a notch with this easy Mexican Hot Dogs recipe. This hot dog will leave you wanting another. I promise.
Tomorrow is the Fourth of July and you can’t celebrate this holiday without firing up the grill with hot dogs to share with family and friends. I’ve teamed up with Johnsonville to bring you this Mexican Hot Dogs recipe; it won’t disappoint. I’ll be pairing it with a Mexican Corn Salad and this showstopper Jalapeno Popper Dip. Do you see the trend here?
For this recipe, you will need a package of your favorite Johnsonville Brats, but I highly recommend the Beddar with Cheddar or the Firecracker ones that are here for a limited time. You will also need pork chorizo, pico de gallo, cotija cheese and if you really want to spice things up a few slices of jalapeno. I almost left out the much needed buttered and toasted on grill hot dog buns.
Who loves to play cornhole? Me!
This year you can find me watching the American Cornhole League’s Pro Invitational event at Coney Island, sponsored by Johnsonville, which is airing on ESPN2 from 1:00 – 3:00 p.m. ET on July 4th. It’s a family-friendly event that will make watching it fun for the whole family.
To get you excited about the event check out the action in the video below.
Preheat the grill or oven to 400 degrees F. Cook the brats on each side for 2-3 minutes. While the brats are cooking heat a skillet over medium/high heat and add the chorizo. Cook the chorizo for 5 minutes stirring occasionally. Remove from heat and set aside. To assemble: slice the middle of the hot dog bun, top with a Johnsonville brat, a spoonful of chorizo, a few pinches of cotija cheese, pico de gallo and red onion.
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This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.