Nacho Dogs

Name: Nacho Dogs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 dogs, 4-8 serving(s)
Ingredients: 2 ripe Hass avocadoes, peeled, pitted and coarsely chopped; 1 large jalapeno, finely diced; 3 tablespoons finely diced red onions; 2 tablespoons canola oil; 3 tablespoons chopped fresh cilantro leaves; salt; fresh ground black pepper; 4 plum tomatoes; 4 tablespoons canola oil; salt & freshly ground black pepper; 3 tablespoons red wine vinegar; 2 teaspoons chipotle chiles in adobo, puree; 3 tablespoons finely diced red onions; 8 turkey hot dogs or 8 chicken hot dogs; 8 hot dog buns, split 3/4 of the way through; 1 1/2 cups grated white cheddar cheese; 8 pickled jalapeno peppers, thinly sliced; fried blue corn tortilla chips, coarsely crumbled

Submitted by StargazerMG

"Recipe courtesy Bobby Flay, 2007 We made homemade salsa and guacamole according to our own personal tastes. This is Bobby's original recipe. Goes perfectly with Recipe #30163"

Download

Ready In:: 40mins
Ingredients:: 18
Yields:: 8 dogs
Serves:: 4-8

ingredients

For the guacamole
2 ripe Hass avocadoes, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onions
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
salt
fresh 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 chiles in adobo, puree
3 tablespoons finely diced red onions
For the hot dogs
8 8 turkey hot dogs or 8 chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 ¹⁄₂ cups grated white cheddar cheese
8 pickled jalapeno peppers, thinly sliced
fried blue corn tortilla chips, coarsely crumbled

directions

For the guacamole:
Combine the avocados, jalapeño, 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:
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.
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:
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, jalapeño, guacamole, salsa and tortilla chips.