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Nacho Dog

Yields1 ServingTotal Time15 mins

Nacho Dog

For the guacamole
 2 ripe Hass avocados, peeled, pitted and coarsely chopped
 1 large jalapeno, finely diced
 3 tbsp finely diced red onion
 1 lime, juiced
 2 tbsp canola oil
 3 tbsp chopped fresh cilantro leaves
 Salt
 Freshly ground black pepper
For the Grilled Tomato-Chipotle Salsa
 4 plum tomatoes
 4 tbsp canola oil
 Salt
 Freshly ground black pepper
 3 tbsp red wine vinegar
 2 tsp chipotle in adobo puree
 3 tbsp finely diced red onion
For the hot dogs
 8 Jalapeno & Cheddar Franks
 8 hot dog buns, split 3/4 of the way through
 1 ½ cups grated white Cheddar
 8 pickled jalapenos, thinly sliced
 Fried blue corn tortilla chips, coarsely crumbled
For the guacamole
1

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

For the Grilled Tomato-Chipotle Salsa
2

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.

3

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.

For the hot dogs
4

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.