Nacho Dogs Recipe

Name: Nacho Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 kosher beef hot dogs or 8 turkey hot dogs or 8 chicken hot dogs; 8 hot dog buns, split 3/4 of the way through; 1 ½ cups grated white cheddar cheese; 8 pickled jalapeno peppers, thinly sliced; fried blue corn tortilla chips, coarsely crumbled

Servings: persons

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 kosher beef hot dogs or 8 turkey hot dogs or 8 chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 ½ cups grated white cheddar cheese
8 pickled jalapeno peppers, thinly sliced
fried blue corn tortilla chips, coarsely crumbled

1
For the guacamole:.
2
Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined.
3
Season with salt and pepper.
4
For the Grilled Tomato-Chipotle Salsa:.
5
Heat the grill to high.
6
Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper.
7
Place on the grill and grill until charred on all sides.
8
Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
9
Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine.
10
Season with salt and pepper.
11
For the hot dogs:.
12
Preheat the grill to high.
13
Grill hot dogs until golden brown on all sides, about 7 minutes.
14
Remove to a plate.
15
Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
16
Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ripe Hass avocadoes, peeled, pitted and coarsely chopped, 1 large jalapeno, finely diced, 3 tablespoons finely diced red onions, 2 tablespoons canola oil, and more.

Yes, Nacho Dogs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nacho Dogs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions