Grilled Nacho Dogs
Prep: 15 minutes
Grill: 6 minutes • Serves: 4
4 white hot dog buns
1 cup crushed restaurant-style tortilla chips (see Chef Tip)
1/4 cup salsa con queso, warmed
1/2 cup pico de gallo
2 tablespoons chopped red onion
2 tablespoons drained and chopped sliced pickled jalapeños
Chopped fresh cilantro for garnish (optional)
1.Prepare outdoor grill for direct grilling over medium heat. Place hot dogs on hot grill rack; cover and cook 6 minutes or until browned, turning occasionally. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until toasted.
2.Serve hot dogs in buns topped with chips, queso, pico de gallo, onion and jalapeños garnished with cilantro, if desired. Makes 4 hot dogs.
Approximate nutritional values per serving (1 hot dog):
428 Calories, 24g Fat (8g Saturated), 34mg Cholesterol, 1061mg Sodium,
41g Carbohydrates, 2g Fiber, 5g Sugars, 2g Added Sugars, 13g Protein
Chef Tip:
To crush tortilla chips: Place tortilla chips in large zip-top plastic bag; seal bag, pressing out excess air. With rolling pin or smooth side of meat mallet, crush tortilla chips.
Smart Swaps:
Swap regular chips for baked tortilla chips or add extra pico de gallo for freshness.
