Recipe courtesy of Bobby Flay
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
8 hot dogs
Level:
Easy

Ingredients

For the guacamole:
  • 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
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 in adobo puree
For the hot dogs:
  • 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

Directions

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.

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