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Grilled Hot Dogs with Spicy Jalapeno Topping

How do you make grilled hot dogs even better? Top them with a creamy, spicy mixture featuring jalapenos, jicama and plum tomatoes!

Yield: 4 servings

Preparation Time: and Ready Time: 15 min

Ingredients

4 OSCAR MAYER Selects Uncured Angus Beef Franks

4 hot dog buns

1/2 cup chopped peeled jicama

1 large plum tomato, seeded, chopped

2 green onions, sliced

1 fresh jalapeno pepper, chopped

3 tablespoons KRAFT Real Mayo

1 teaspoon chili powder

1/2 teaspoon lime juice

1/2 cup tightly packed shredded lettuce

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 380

Calories From Fat: 225

Total Fat: 25g

Saturated Fat: 8g

Cholesterol: 40mg

Sodium: 720mg

Total Carbohydrates: 27g

Dietary Fiber: 2g

Sugars: 5g

Protein: 11g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat grill to medium heat.

Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.

Meanwhile, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.

Fill buns with franks, lettuce and jicama mixture.

Tip 1 - Variation:
For less heat, seed the jalapeo pepper before chopping.

Tip 2 - Go Breadless:
Omit buns and substitute 4 large lettuce leaves for the shredded lettuce. Top each lettuce leaf with grilled frank and jicama slaw; roll up.

Tip 3 - Make it Easy:
Instead of using an outdoor grill, use a stove-top grill pan or panini grill to cook the franks and toast the buns.

Please note that some ingredients and brands may not be available in every store.

This recipe and photo originally appeared on www.kraftheinz.com

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