Nacho Dog

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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