Recipes : Nacho Dog : Food Network

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Nacho Dog
Recipe courtesy Bobby Flay, 2007

Directions
For the guacamole:

Ingredients
2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

Directions
For the Grilled Tomato-Chipotle Salsa:

Ingredients
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion

Directions
For the hot dogs:

Ingredients
8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced
Fried blue corn tortilla chips, coarsely crumbled

Directions
For the guacamole:
Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until
combined. Season with salt and pepper.

Ingredients
For the Grilled Tomato-Chipotle Salsa:

Directions
Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola
oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove
from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.

Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small
bowl, add the tomatoes and stir to combine. Season with salt and pepper.

Ingredients

For the hot dogs:

Directions
Preheat the grill to high. Grill hot dogs until golden brown on all
sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until
lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno,
guacamole, salsa and tortilla chips.