Nacho Dog
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
40
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Jalapeno (finely diced)3 tbsps
Red Onion (finely diced)4 tbsps
Canola Oil3 tbsps
Cilantro Leaves (chopped fresh)1
Salt3 tbsps
Red Wine Vinegar1.5 cups
White Cheddar (grated)Directions:
1
Watch how to make this recipe
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
Heat the grill to high
5
Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper
6
Place on the grill and grill until charred on all sides
7
Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop
8
Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine
9
Season with salt and pepper
10
Preheat the grill to high
11
Grill hot dogs until golden brown on all sides, about 7 minutes
12
Remove to a plate
13
Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds
14
Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips