Nacho Dog

  • Preparation Time30 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyMedium

For the guacamole

Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion

For the hot dogs

8 beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
150g grated white Cheddar
8 pickled jalapenos, thinly sliced
4 tablespoons rapeseed oil
4 plum tomatoes
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 rapeseed oil
3 tablespoons chopped fresh coriander leaves
Freshly ground black pepper

For the Grilled Tomato-Chipotle Salsa

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:

1) Heat the griddle to high. Brush tomatoes with 2 tablespoons of the rapeseed 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:

1) Heat the griddle to high. Griddle dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the griddle cut side down and griddle until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

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