Nacho Dogs

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 kosher beef hot dogs or turkey hot dogs or 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

1. 1

   For the guacamole:.

2. 2

   Combine the avocados, jalapeño, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.

3. 3

   For the Grilled Tomato-Chipotle Salsa:.

4. 4

   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.

5. 5

   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.

6. 6

   For the hot dogs:.

7. 7

   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.