Ingredients

For the guacamole:

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

For the grilled tomato-chipotle salsa:

4 plum tomatoes

4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree

For the hot dogs:

8 kosher beef, 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


For the guacamole:

Directions

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 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 and chipotle puree in a small
bowl, add the tomatoes and stir to combine. Season with salt and pepper.

Ingredients

For the
hot dogs:

Directions

Heat the grill to high. Grill 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.