Nacho Dog
- Level: Easy
- Yield: 8 hot dogs
- Total: 55 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 5 min
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.