Ingredients
| Chimichurri Sauce | |
|---|---|
| ½ | cup chopped parsley |
| 3 | tablespoons red wine vinegar |
| 3 | cloves garlic |
| 2 | fresh oregano leaves |
| 2 | crushed red pepper |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
| ½ | olive oil |
| Chili Dogs | |
|---|---|
| 8 | strips HORMEL® BLACK LABEL® Bacon |
| 8 | hotdogs |
| 8 | hotdog buns, split and toasted |
| 1 | (15-ounce) can HORMEL® Chili No Bean with American Cheese, heated |
| 1 | cup guacamole |
| 1 | cup sautéed onions |
| ½ | cup chimichurri sauce |
| Chopped cilantro | |
| Lime wedges |
Directions
For the Chimichurri Sauce
In bowl of food processor, add parsley, red wine vinegar, garlic, fresh oregano leaves, crushed red pepper, salt and pepper.
Pulse to chop.
With processor running, drizzle in olive oil until combined.
For the Chili Dogs
Cook bacon until slightly cooked but not crispy. Wrap bacon tightly around hotdogs, tucking in ends.
Heat grill to 350°F. Spray grill with non-stick cooking spray. Place bacon wrapped hotdogs on grill and cook 5 to 7 minutes each side or until bacon is fully cooked and crisped.
Serve on toasted buns chili, guacamole, onions, chimichurri, cilantro and limes.
