No need to put out the usual condiments when you serve up these Grilled Jalapeño Dogs with Spicy Jicama Slaw!
What You Need
Original recipe yields 4 servings
4 OSCAR MAYER Jalapeño Dog s
4 hot dog bun s
1/2 cup chopped peeled jicama
1 large plum tomato, seeded, chopped
2 green onions, sliced
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 tsp. chili powder
1/2 tsp. lime juice
1/2 cup tightly packed shredded lettuce
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Let's Make It
Heat grill to medium heat.
Grill hot dogs 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 and onions in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
Fill buns with hot dogs, lettuce and jicama slaw.
Omit buns and substitute 4 large lettuce leaves for the shredded lettuce. Top each lettuce leaf with grilled hot dog and jicama slaw; roll up.
Jicama has a creamy white flesh, crisp texture and sweet flavor similar to that of an apple.
Instead of using an outdoor grill, use a stove-top grill pan or panini grill to cook the hot dogs and toast the buns.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.