Three ingredients, super easy, and so good! Liz brought Soy Chorizo Fundido to our 4th of July potluck last year and I’ve been hounding here for the recipe ever since. I can’t believe how ridiculously easy it is!
Barbequeing hot dogs and serving them up in delicious and different variations is always awesome and Mexican Hot Dogs are no exception! An easy way to convert a simple hot dog into a meal, they are also especially good with a side of Grilled Corn Salad.
Hot dog buns
Bacon (optional – you can wrap the dogs in bacon and bbq until bacon is crispy and completely cooked; or you can fry the bacon until completely cooked, then chop it and put it on top of the dogs)
Using a food processor, whirl the mayo with one or two chipotles and a few tablespoons of adobo sauce until completely blended. Grill the hot dogs until completely cooked. Generously spread the chipotle mayo onto the buns. Add the cooked hot dogs. Top with queso fresco, red onion, avocado, and optional bacon. Enjoy!
This recipe originated from the back of a Lucerne grated cheddar cheese bag. I’ve made some modifications. This one is so easy and is a great vegetarian main dish.
2 cups frozen white corn, thawed
1 can red kidney beans with liquid
1 can black beans, drained
3 cups shredded sharp cheddar
1 cup green onions, sliced
2 T. chili powder
1/2 tsp. ground cumin
Mix the all of the above, except the cornbread batter, together and put in a greased casserole dish. Top with your favorite cornbread batter. Bake at 350 degrees for 35 to 40 minutes or until cornbread is completely cooked.