1. Cook bacon until slightly cooked but not crispy. Wrap bacon tightly around hotdogs, tucking in ends..
2. Heat grill to 350°F. Spray grill with non-stick cooking spray. Place bacon wrapped hotdogs on grill and cook 5 to 7 minutes each side or until bacon is fully cooked and crisped.
3. Make Chimichurri Sauce: In bowl of food processor, add 1/2 cup chopped parsley, 3 tablespoons red wine vinegar, 3 cloves garlic, 2 tablespoons fresh oregano leaves, 2 teaspoons crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pulse to chop. With processor running, drizzle in 1/2 cup olive oil until combined.
4. Serve on toasted buns chili, guacamole, onions, chimichurri, cilantro and limes.
Shop Ingredients
Directions
1. Cook bacon until slightly cooked but not crispy. Wrap bacon tightly around hotdogs, tucking in ends..
2. Heat grill to 350°F. Spray grill with non-stick cooking spray. Place bacon wrapped hotdogs on grill and cook 5 to 7 minutes each side or until bacon is fully cooked and crisped.
3. Make Chimichurri Sauce: In bowl of food processor, add 1/2 cup chopped parsley, 3 tablespoons red wine vinegar, 3 cloves garlic, 2 tablespoons fresh oregano leaves, 2 teaspoons crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pulse to chop. With processor running, drizzle in 1/2 cup olive oil until combined.
4. Serve on toasted buns chili, guacamole, onions, chimichurri, cilantro and limes.