••••GRILLED HOTDOGS WITH SPICY JALAPEÑO TOPPING••••

(Source: kraftpromo.eprize.com & photo also)

Grilled Hot Dogs with Spicy Jalapeño Topping

                                                                                      

Prep Time: 15 min. | Makes: 4 servings

WHAT YOU NEED

• 4 OSCAR MAYER Selects Uncured Angus Beef Franks
• 4 hot dog buns
• 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

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.

Variation:
For less heat, seed the jalapeño pepper before chopping. Or for more heat, prepare using OSCAR MAYER Jalapeño Dogs

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.

Go Breadless:
Omit buns and substitute 4 large lettuce leaves for the shredded lettuce. Top each lettuce leaf with grilled frank and jicama slaw; roll up.

Food Facts:
Jicama has a creamy white flesh, crisp texture and sweet flavor similar to that of an apple.