Texas Style Chicago Dog
15 min prep
8 min cook
Serves 6
Ingredients
- 6 Beef hot dogs
- 1/8 tsp Celery salt
- 1/2 cup Dill gherkins, small diced
- 1/4 cup Pickled jalapeños, small dice
- 1/2 cup Red onions, small diced
- 2 Medium roma tomatoes, stemmed, sliced in 1/4 slices then halved
- 6 Sweet Aloha hot dog buns, toasted
- 6 tsp Whole grain mustard
Instructions
- Heat a gas or charcoal grill to medium-high. Cut a shallow slit down hot dogs to prevent bubbles. Combine diced jalapeños, onions, and pickles in a small bowl and toss to combine. Reserve for later use.
- Grill hot dogs for 5 to 6 minutes until well browned and heated through. Remove from grill and tent with foil to keep warm.
- To assemble each hot dog, spread 1 teaspoon of mustard on a hot dog bun. Add a hot dog and place 2 pieces of tomato on one side. Spoon 2 tablespoons of relish on top of hot dog and sprinkle with celery salt. Serve.
Nutrition
Nutrition Facts
6 servings
- Amount Per ServingCalories330
- % Daily Value*
- Total Fat
- 20g
- 31%
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 0.5g
- Cholesterol
- 60mg
- 20%
- Sodium
- 880mg
- 37%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 1g
- Sugars
- 10g
- Protein
- 11g
- Vitamin C
- 6%
- Calcium
- 4%
- Iron
- 10%
- Vitamin A
- 6%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.