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  • 8 NATURAL CASING hot dogs
  • 8 strips streaky bacon
  • 2 quarts peanut oil


  • 1 avocado, diced
  • 1 small white onion, diced
  • 1 large tomato, diced
  • 3 to 4 pickled jalapeño peppers, diced
  • 1 tablespoon juice from 1 lime
  • Salt

To serve

  • 1 cup mayonnaise
  • 1 small bag crisps, crushed
  • 1 cup chopped fresh cilantro leaves
  • Bread rolls or pita breads etc


  • Wrap each hot dog with bacon in a spiral pattern, securing ends of bacon with toothpicks. In a deep fryer, wok, or Dutch oven, heat peanut oil to 175deC. Add hot dogs and cook until bacon is crisp, about 4 minutes. Transfer to a paper towel-lined plate.

For the dip

  • Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.

To serve

  • Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro.