Tex-mex hotdogs

These aren't your ordinary sausages in bread rolls! Give your hotdogs a spicy chilli hit by adding a dash of Tex-Mex style

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Tex-mex hotdogs
  • 1 red onion, thinly sliced
  • cooking oil spray
  • 1 red capsicum, thinly sliced
  • 2 teaspoon mexican chilli powder
  • 1/2 cup tomato sauce
  • 8 extra-lean chicken sausages with lime and spices
  • 4 long multi-grain bread rolls, split
  • 1 cup grated low-fat cheddar cheese
  • 1/2 avocado, chopped
  • fresh coriander, chopped, to serve


Tex-mex hotdogs
  • 1
    Spray onion with oil. Heat a large frying pan over high heat. Add onion; cook, stirring, for 5 minutes or until golden and soft.
  • 2
    Reduce heat to moderate. Add capsicum and chilli powder; cook, stirring for 5 minutes or until capsicum is tender. Add sauce and l/4 cup water; cook for 2 minutes or until heated.
  • 3
    Meanwhile, heat a frying pan over moderate heat. Add sausages; cook for 8 minutes or until browned and cooked.
  • 4
    Divide sausages and capsicum mixture among rolls. Top with cheese, avocado and coriander. Serve.


Replace sausages with continental frankfurts, if preferred. To make Moroccan-style hotdogs, replace chilli powder with Moroccan spice mix and use Greek-style yogurt instead of avocado.

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