Grilled Hot Dogs with Spicy Jalapeno Topping
Courtesy of Kraft Kitchens 4 Servings • 8 Min. Prep Time • 7 Min. Cook Time| Ingredients |
|---|
| 4 OSCAR MAYER Selects Uncured Angus Beef Franks |
| 4 hot dog buns |
| 1/2 c. chopped peeled jicama |
| 1 large plum tomato, seeded, chopped |
| 2 green onions, sliced |
| 1 fresh jalapeño pepper, chopped |
| 3 Tbsp. KRAFT Real Mayo Mayonnaise |
| 1 tsp. chili powder |
| 1/2 tsp. lime juice |
| 1/2 c. tightly packed shredded lettuce |
Directions:
1. Heat grill to medium heat.
2. Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
3. 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.
4. Fill buns with franks, lettuce and jicama mixture.
* Variation: For less heat, seed the jalapeño pepper before chopping.
* 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.
* 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.
* Recipe courtesy of Kraft Kitchen
Nutrition:
Calories: 380; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 40mg; Total Carbs: 27g; Fiber: 2g; Sugar: 5g; Protein: 11g; Sodium: 720mg;