Get ready to celebrate the amazing dads in your life with delicious recipes that will fire up their taste buds. We’re going to take you on a flavor-packed journey with three of our all-time favorites that will get the stamp of approval from Dad. 

LA Street Dogs

Ingredients:

4 jumbo hot dogs

4 slices applewood smoked bacon

4 hot dog buns

1 yellow onion, sliced thin

1 red bell pepper, sliced thin

1 orange bell pepper, sliced thin

2 jalapenos, seeds removed and sliced thin

¼ cup avocado or any neutral oil

salt and pepper to taste

Directions:

1. Preheat the griddle over medium-high heat for 15-20 minutes. 
2. Wrap the hot dogs with one slice of bacon and set aside
3. Once the griddle is preheated, pour about 2-3 tablespoons of oil and add the sliced onions and peppers, cook for about 10 minutes continuously stirring till vegetables are soft and caramelized.
4. Once the vegetables are cooked, move them to the front of the griddle and add the bacon wrapped hot dogs. These will take about 10 minutes, so make sure to rotate them until bacon is fully cooked. 
5. Heat up the hot dog buns on the griddle. 
6. Fill each hot dog bun with one hot dog and top with the cooked peppers and onions.

Crispy Chicken Tacos

Ingredients for the Chicken:

1 pound boneless skinless chicken breast, diced into small pieces 

2 teaspoons cumin powder

2 teaspoons chili powder

2 teaspoons dried oregano

3 tablespoons tomato paste

1 jalapeno, sliced 

2 teaspoons kosher salt

1 teaspoon black pepper 

2 cups shredded Monterey jack cheese

16 corn tortillas 

Sour cream for garnish 

Ingredients for the Pico De Gallo:

5 roma tomatoes, seeds removed and diced finely 

½ large red onion, finely diced 

1 bunch cilantro, chopped finely 

Juice of 3 limes 

1 jalapeno pepper, finely diced 

1 serrano pepper, finely diced 

1 tablespoon kosher salt 

Ingredients for the Guacamole: 

3 large ripe avocados

½ large red onion, finely diced 

1 bunch cilantro, chopped finely 

1 jalapeno pepper, finely diced 

1 serrano pepper, finely diced 

Juice of 3 limes

1 tablespoon kosher salt 

Directions:

1. Begin by putting diced chicken in a bowl and add in cumin powder, chili powder, oregano salt, and sliced jalapenos and mix until combined. Let this mixture sit for 1 hour or up to  overnight in the fridge. 
2. Preheat a skillet over medium with 3 tablespoons of neutral oil. Add in the chicken and tomato paste, cook for about 5 minutes and continue to stir. Add in about 1 cup of water and simmer for 10-15 minutes on low. 
3. While the chicken is cooking make the pico de gallo and guacamole. 
4. For the pico, combine diced tomatoes, onions, jalapeno and serrano peppers, cilantro, salt and lime juice. Mix and adjust for seasoning. Feel free to make it more or less spicy. Set aside. 
5. For the guacamole, in a bowl add in avocado, red onion,  jalapeno and serrano peppers, cilantro, salt and lime juice. Mash with a fork but leave chunky and adjust for seasoning. Feel free to make it more or less spicy. Set aside. 
6. Once the chicken is cooked, heat a large nonstick skillet with 2 tablespoons of neutral oil. Take a tortilla and dip it into the juice from the chicken and place into the skillet. Sprinkle half the tortilla with shredded cheese and top with about 3 tablespoons of chicken. Fold the other half of the tortilla over and allow to cook till the cheese is melted and the tortilla is crispy, then flip and allow the other side to crisp up. Continue this process until all chicken is used up. 
7. Place tacos on a sheet lined with paper towels to rest until all the tacos are cooked. 
8. Open tacos and fill with guacamole and pico de gallo, garnish with sour cream if desired. 

Fiesta Queso

Ingredients: 

12 oz beef or pork chorizo 

1 red bell pepper, diced

1 poblano pepper, diced

1 small yellow onion, diced

1 – ½ cups whole milk 

2 tablespoons all-purpose flour 

1 cup shredded pepper jack cheese

1 cup shredded Monterey jack cheese

3 scallions, diced

¼ cup cilantro, chopped

Tortilla chips, for serving

Neutral oil 

Directions:

1. Turn on the grill to medium-high heat for 15 mins, then add your cast iron skillet and preheat pan for 5 min. 
2. Add in about 3 tablespoons of neutral oil and add in the onions, poblano peppers and red bell pepper. Statue for about 5-8 minutes till soft and slightly caramelized. 
3. Add in the chorizo and cook for about 5-8 minutes till cooked through. 
4. Once the chorizo is cooked through, add in the flour and cook for 3-4 minutes to get the raw flour taste out. Turn heat to low and add in the whole milk, then the mixture will begin to thicken. 
5. Add in both of the cheeses and mix until everything comes together. 
6. Garnish with cilantro and green onions. Serve with your favorite tortilla chips.

Niloo Sarshar,

Director of Culinary and Content Marketing