RecipeNacho Dogs

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Servings
8 people
“They are hot dog meets nachos – two foods that you’d get at a fair or enjoy at a ball game. Why not combine the two?” – Simply Gluten Free Magazine
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Ingredients
- 8 uncured hot dogs
- Vegetable oil
- 8 gluten-free hot dog buns
- 1½ cups crumbled Xochitl corn tortilla chips
- 2 cups Mexican blend shredded cheese
- 1 cup Xochitl salsa of choice
- 2 avocados, sliced
- ½ cup sour cream
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Instructions
- Prepare the grill for direct and indirect heat and preheat to medium.
- Brush the hot dogs with oil. Brush grates on the direct side of the grill with oil. Grill the hot dogs for 3-4 minutes or until just charred, turning frequently.
- Place the grilled hot dogs in the hot dog buns, and top each with about 3 tablespoons of crushed tortilla chips, 2 tablespoons of salsa and about ¼ cup of cheese.
- Place a double layer of heavy-duty foil on the indirect side of the grill. Put the hot dogs on the foil, placing them close to each other. Close the lid and cook for 5-6 minutes or until the cheese is melted.
- Top with jalapeño and avocado slices and drizzle with sour cream.
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