Monday, April 1, 2013

Baseball Stadium Recipes: Angels Stadium Southwestern Cali Dog!


  • 1 avocado
  • 1 cup sour cream
  • 4 hot dogs
  • Four 6-inch flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1 cup pico de gallo 


    Preheat deep-fryer or heat 4 cups of vegetable to 350 degrees.

    To make the avocado crema sauce, blend together the avocado and sour cream. Set aside.

    Wrap each hot dog with a tortilla and fry in the deep-fryer or oil until golden brown, about 6-7 minutes.

    Make sure either the deep-fryer or the oil is very hot before frying in order to avoid the tortillas from unwrapping.

    Drain the hot dogs on a paper towel.

    To assemble the dish, place each of the fried hot dogs onto ¼ cup of lettuce.

    Spoon the pico de gallo evenly over each hot dog and drizzle with a little of the avocado crema sauce.


No comments:

Post a Comment