If you’ve even took a cursory glance at this blog, there would be no doubt that Mexican-inspired cuisine is one of my specialties. So, for this golf-inspired hot dog, I decided to do a Tex-Mex version – of course, because I just love the flavors, but also because my grandfather, who lived in Austin until he passed, was an avid golfer. It seemed only fitting that I top a hot dog with some of my favorite Tex-Mex flavors. This hot dog has lots of queso cheese, fresh tomatoes and avocado, and fried jalapenos for a bit of a kick.
Today is the final round of the RBC Heritage that’s played in Hilton Head, South Carolina. The tournament is at Harbour Town (if you’ve never been, you’d probably recognize the red and white light house from photographs) which is a beautiful course. When I lived in Bluffton, SC, I got to go to the tournament for my work and I had a blast. Hot dogs were aplenty at the tournament and our booth was no exception; and while the plain hot dog I had was fairly good, I think it would have been much better had it had some of these toppings. It’s so easy to prepare – and the lightly fried jalapenos are so good that you’ll probably wish you had made even more – they’re seriously addictive.
PS – if you need another hot dog idea for watching golf (or just because you need dinner) check out the one I posted last week here!
Ingredients
- 2-3 jalapenos, cut into coins
- 1 egg, beaten
- 1 cup flour
- Salt
- Oil, for frying
- 4 hot dogs
- 4 buns
- Tomatoes, chopped
- Avocado, chopped
- Queso cheese, melted
Instructions
- To make the fried jalapenos, dip the coins into the egg and then into the flour. Shake off any excess flour. In a frying pan, heat enough oil to cover the bottom of the pan over medium high heat. Test the oil by flicking a pinch of flour in it. If it sizzles, it's ready. Place the breaded jalapenos into the oil and fry on each side for 2-3 minutes or until golden brown. Remove from oil and drain. Season with salt. Repeat with remaining jalapenos. Set aside.
- Grill both the hot dogs and buns on a grill until cooked. To serve, place each hot dog in the bun and top with tomatoes, avocado, and drizzle with queso cheese. Top with the fried jalapenos and serve immediately.
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