This is a dish I grew up eating in Monterrey, Mexico. Even when it is not an authentic Mexican dish, it is for sure fun and yummy! These are “Monterrey Style Hotdogs” Making them is very easy, and also convenient since you only need 5 ingredients and 3 of them are pantry items. Perfect for #quarantinecooking.
My mom used to make these for us when she was getting low on groceries and we absolutely loved them! Also, because they’re fast, cheap and so easy to make a lot of people made it to feed hungry kids at birthday parties. Chilidogs, potatoes chips and a Coca-Cola were my childhood’s perfect combo. And grown ups too, let’s be honest!
Find recipe below!
Notes
I like to let the chili rest for a little bit just to bring its temperature down, that way the bread won’t get soggy. It also helps toasting the buns before serving!
Ingredients
- 4 hot dogs
- 1 can Ranch Style Beans
- Pickle jalapenos (2 tablespoons pickling juice)
- 1/4 cup chopped red onion (optional)
- Hot dog buns for serving
Instructions
- Place a large skillet on medium high heat.
- Cut the hot dogs in half, length wise and then slice each half in 1/4″ pieces.
- Add the hotdogs to the skillet and cook until brown. If you use a lean hot dog you might need to add oil to the skillet.
- Once the hotdogs are pretty and brown add the ranch style beans and pickling jalapeno juice. Let it cook for a couple of minutes.
- I didn’t add salt because the hotdogs and beans have plenty of sodium but taste and season as you’d like.
- Cook for 5 minutes.
- Serve on hotdog buns and garnish with pickle jalapeños and chopped red onions.
