How do you make grilled hot dogs even better? Top 'em with a creamy, spicy mixture featuring jalapeños, jicama and plum tomatoes!
What You Need
Original recipe yields 4 servings
4 OSCAR MAYER Selects Uncured Angus Beef Frank s
4 hot dog bun s
1/2 cup 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 cup tightly packed shredded lettuce
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Let's Make It
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.
For less heat, seed the jalapeño pepper before chopping.
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.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 27g
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.