CHILI DOGS RECIPE MONTERREY STYLE
Ingredients
- 1 lb pinto beans cooked
- ½ cup bean broth or water
- 100 gr pork chorizo Mexican
- 4 pc frank or Vienna sausage
- ½ cup ketchup
- 2 tbsp mustard
- 8 pc hot dog buns or fresh mexican bolillos
Instructions
- Grab your franks and cut them in half. Then, set them aside.
- Heat a spoonful of oil in a frying pan.
- Toss in the chorizo and move until cooked through, then add the franks and keep frying.
- Incorpore the beans, and some of the bean broth, Give them a smash to mix things up
- Add ketchup and mustard and stir.
- If you’re serving them only as adults, you can add a little vinegar from the jalapeños can, for a spicy flavor.
- Carefully assemble your chilidogs on bolillos or hot dog buns.
- Serve them up with a side of chips and jalapeños.
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Nutrition Facts
CHILI DOGS RECIPE MONTERREY STYLE
Serving Size
1 pc
Amount per Serving
Calories
137
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.2
g
Cholesterol
8
mg
3
%
Sodium
183
mg
8
%
Potassium
296
mg
8
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
124
IU
2
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.