| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 hot dogs |
Ingredients
- 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
- 4 plum tomatoes
- 4 tablespoons canola oil
- Salt
- Freshly ground black pepper
- 3 tablespoons red wine vinegar
- 2 teaspoons chipotle in adobo puree
- 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
Instructions
- For the guacamole:
- 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:
- Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the 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 and chipotle puree in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
- For the hot dogs:
- Heat the grill to high. Grill 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 313 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 27 mg |
| Sodium | 430 mg |
Reviews
The worst ever. The salsa tasted like vinegar. I thought I would make the family something different for this 4th of July, wow, what a mistake. Nothing good about this recipe. Shame on you Bobby Flay for wasting my money and my time.
I made these dogs for our 4th of July picnic. Awesome!
I changed this a bit, made it withoutl the oil. I thought as the dogs, cheese, chips and avocado are all high fat, does it , or my rear, really need a fifthh high fat ingredient. If you try it like I did cut the vinegar back as well. I always think vinegar and oil need to balance. That being said the flavors are good. Salsa is smokey, and guacamole is both creamy and tart from the lime. I used Hebrew national reduced fat franks which are excellent and baked tostitos. Both are better for you and taste like the real thing.
Simply delicious. Problem is you’ll never want to eat ”regular” hot dogs again… I served them with sour cream and fried beans, to keep the mexican theme going.
A little bit of work for hotdogs, but boy is it worth it. Definitely a new breed of dog. And always a big hit at cookouts, picnics, and football games.
Such a great idea for hot dogs! My husband is not a fan of hot dogs and I think they are just ok but we both love this recipe. Great Flavor!
My family thought this was awesome…. Great change for the Hot Dog!
I love the taste of the tomato-chipotle salsa… spicy, but definitely not too much heat (but make sure you remove the seeds from the jalapenos!). The guacamole was one of the best and will be used just for party chips and dip. The lime and cilantro really stand out and gives the guacomole a fresh taste without being overwhelming. The chips definitely give the hot dog a great texture and now I add the chips to any hot dog I make. My whole family loves this hot dog and request me to make this each time they want hot dogs!
The flavors of this dog fully dressed as Bobby presents is just melt in your mouth goodness. This is now my all time favorite hot dog. MMMMmmmmm!!!
Pretty good hot dog recipe. I have no idea why he called it “Nacho Dog” since when i think of nacho dog i would think of a hot dog with cheese sauce. Maybe “salsa dog” would have been better. Anyways i modified the recipe slightly but not much. I didn’t have white chedder so i used the mixed mexican blend cheese. I made this in the winter and didn’t want to make salsa out of store bought tomatoes. So i got my favorite store salsa and purred chipotle, garlic, lime juice, & Cilantro. I definitly will make this again.