Chef Paul's Sonoran-Style Dogs


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Chef Paul's Sonoran-Style Dogs

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    Inspired by a concert in Los Angeles with his son—Chef Paul Wahlberg created this gourmet Sonoran-Style hot dog with a fusion of LA and Mexican flavors. A traditional street cart dish, this bacon wrapped Wahlburger hot dog with fresh toppers is no ordinary hot dog!

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    Servings and Ingredients

    Serves 8
    Hot Dogs
    1 (12-oz.) pkg. Wahlburgers beef uncured hot dogs
    8 slice(s) Wahlburgers hickory smoked uncured bacon
    8 Hy-Vee Bakery unsliced brats buns
    1 c. Hy-Vee traditional refried beans, warmed
    1 c. chopped Roma tomatoes
    1 c. chopped white onion
    1 avocado, seeded, peeled and diced
    2 green jalapeño or Fresno peppers, thinly sliced*
    ¼ c. Hy-Vee sour cream
    1 lime, cut into wedges
    Tomatillo Salsa
    1 tbsp. Hy-Vee canola oil
    1 medium white onion, quartered
    6 tomatillos, husked, rinsed and halved
    2 serrano chile peppers, halved lengthwise and seeded*
    2 cloves garlic, peeled
    ½ (2 1/2-oz.) bunch cilantro
    ¼ c. fresh lime juice
    ½ tsp. Hy-Vee salt
    Sriracha-and-Cilantro Wahl Sauce
    ½ c. Wahlburgers Chef Paul’s Wahl sauce
    1 ½ tbsp. finely chopped cilantro
    1 ½ tsp. fresh lime juice
    ¾ tsp. Sriracha

    Things To Grab

    • Charcoal or gas grill
    • Large cast iron skillet
    • Tongs
    • Food processor
    • Small bowl
    • Sharp knife


    1. For hot dogs, beginning at one end of each hot dog, wrap 1 slice of bacon around the hot dog in a single layer; tuck in ends of bacon. Refrigerate wrapped hot dogs for 1 hour.

    2. Meanwhile, for salsa, preheat a charcoal or gas grill for direct cooking to medium-high heat (375 degrees). Place a large cast iron skillet on grill rack; preheat for 5 to 10 minutes. Add vegetable oil to hot skillet; add onion. Place tomatillos and serrano chiles, skin sides down, in skillet with onion.  Cook for 12 to 14 minutes or until vegetables are slightly charred and blistered, stirring occasionally. Remove vegetables from skillet and cool slightly.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen
    3. Place onion, tomatillos, chiles and garlic in a food processor. Add cilantro and lime juice. Cover and process until mixture forms a course purée. Stir in salt. Set aside 1 cup salsa for serving. Store remaining salsa for another use in a covered container up to 3 days.

    4. For sauce, stir together Wahl sauce, chopped cilantro, lime juice and Sriracha in a small bowl; set aside.

    5. Return cast iron skillet to grill rack. Cook wrapped hot dogs in skillet for 12 to 14 minutes or until bacon is crisp and hot dogs reach 165 degrees, turning every 2 to 3 minutes.

    6. To serve hot dogs, cut each bun from top to bottom, cutting to, but not through bottom of bun. Slightly open buns; spread inside bottoms with refried beans, then spread with Sriracha-and-Cilantro Wahl sauce. Add hot dogs; top with tomatoes, onion, avocado, jalapeño pepper, the reserved 1 cup salsa and sour cream. Serve with lime wedges.

    Nutrition facts


    540 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 45mg
    • Sodium: 990mg
    • Total Carbohydrates: 57g
    • Protein: 19g

    Daily Values

    Iron 30%
    Calcium 10%
    Vitamin D 0%
    Potassium 20%