Nacho Dog

Total Time:
55 min
Prep:
20 min
Inactive:
30 min
Cook:
5 min

Yield:
8 hot dogs
Level:
Easy

CATEGORIES
Ingredients
  • Guacamole:
  • 2 ripe Hass avocados, halved, pitted and peeled
  • 1 to 2 jalapenos, finely diced
  • 1/2 small red onion, finely diced
  • Fresh limes
  • Chopped fresh cilantro leaves
  • Canola oil, as needed
  • Salt and freshly cracked black pepper
  • Tomato-Chipotle Salsa:
  • 4 plum tomatoes, seeded and coarsely chopped
  • 1 lime, juiced
  • 1/2 bunch cilantro leaves, coarsely chopped
  • 1/2 small red onion, finely diced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chipotle in adobo puree
  • Assembly:
  • 8 hot dog buns
  • 8 hot dogs, grilled
  • Grated Monterey Jack cheese
  • Guacamole
  • Tomato-Chipotle Salsa
  • Fried Blue corn tortilla chips
  • Hot sauce
  • Pickled jalapenos, sliced or chopped
Directions

Guacamole: Coarsely smash all of the ingredients into a bowl and set aside.

Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes.

Preheat a grill to medium.

Assembly: Put the buns on the grill to toast. Put a sheet of aluminum foil onto the grill and add the grilled hot dogs. Sprinkle with cheese and allow it to melt. Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos.

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    This recipe is featured in:

    Great Grilled Mains