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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
2 ripe hass avocados, halved, pitted and peeled |
1 to 2 jalapenos, finely diced |
1/2 small red onion, finely diced |
fresh limes |
chopped fresh cilantro leaves |
canola oil, as needed |
salt and freshly cracked black pepper |
4 plum tomatoes, seeded and coarsely chopped |
1 lime, juiced |
1/2 bunch cilantro leaves, coarsely chopped |
1/2 small red onion, finely diced |
2 tablespoons red wine vinegar |
1 tablespoon chipotle in adobo puree |
8 hot dog buns |
8 hot dogs, grilled |
grated monterey jack cheese |
guacamole |
tomato-chipotle salsa |
fried blue corn tortilla chips |
hot sauce |
pickled jalapenos, sliced or chopped |
Directions:
1. Guacamole: Coarsely smash all of the ingredients into a bowl and set aside.
2. Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes.
3. Preheat a grill to medium.
4. Assembly: Put the buns on the grill to toast. Put a sheet of aluminum foil onto the grill and add the grilled hot dogs. Sprinkle with cheese and allow it to melt. Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos.
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