Nacho Dog

This easy and delicious Nacho Dog recipe, created by Bobby Flay, is the perfect quick meal for any occasion. It combines creamy guacamole, smoky chipotle salsa, and crispy tortilla chips, all topped on a grilled hot dog. You can customize it with your favorite toppings, making it a fun and flexible dish to suit your taste!

Ingredients Needed:

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
• 3 tablespoons finely diced red onion

For the hot dogs:

• 8 kosher beef or 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

How To Make Nacho Dog?

1. Make the Guacamole: Combine the avocados, jalapeno, onion, lime juice, oil, and cilantro in a bowl. Gently mix until combined. Season with salt and pepper to taste.
2. Make the Grilled Tomato-Chipotle Salsa: Preheat the grill to high. Brush the tomatoes with 30ml of canola oil and season with salt and pepper. Grill the tomatoes until charred on all sides. Remove from the grill, slice in half, remove seeds, and coarsely chop. In a small bowl, whisk together the remaining 30ml oil, red wine vinegar, chipotle puree, and onion. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
3. Grill the Hot Dogs: Preheat the grill to high. Grill the hot dogs until golden brown on all sides, about 7 minutes. Remove and set aside.
4. Grill the Buns: Place the buns on the grill, cut side down, and grill until lightly golden brown, about 20 seconds.
5. Assemble the Nacho Dogs: Place the grilled hot dogs in the buns. Top with grated Cheddar, pickled jalapenos, guacamole, salsa, and crumbled tortilla chips.

Recipe Tips:

• Choose Ripe Avocados: Make sure your avocados are ripe and soft but not mushy. This will ensure the guacamole has a creamy texture.
• Grill the Tomatoes for Extra Flavor: Grilling the tomatoes brings out a smoky flavor, making your salsa taste much better.
• Use Fresh Tortilla Chips: Freshly made tortilla chips give a crunchy and authentic touch to your Nacho Dogs.
• Customize the Spice Level: Adjust the amount of jalapenos in the guacamole and salsa to control how spicy the dish is.
• Grill the Hot Dogs Properly: Grill the hot dogs until golden brown on all sides to ensure they’re flavorful and crispy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Nacho Dogs cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
• Reheat: Heat the hot dog and bun in a pan for 2-3 minutes over medium heat until warm.

Nutrition Facts:

• Calories: 490 kcal
• Total Fat: 33g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Sodium: 1,420mg
• Potassium: 793mg
• Total Carbohydrate: 31g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 17g

Try More Bobby Flay Recipes:

• Bobby Flay Nachos Recipe
• New York Street Cart Dog
• Texas Dog
• Bobby Flay Eggplant Al Forno