SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Wednesday: Curtis Stone’s Carve-Along, Robin Roberts & a $5 Thanksgiving Dinner

ADVERTISEMENT

Summer Grilling: Hot Dogs 19 Ways

1 / 19

RECIPE

Aired November 25, 2014

Bobby Flay’s Nacho Dogs

4-8 servings

INGREDIENTS
    For the Grilled Tomato-Chipotle Salsa:
    4 plum tomatoes
    4 tablespoons canola oil
    Kosher salt and freshly ground black pepper
    3 tablespoons red wine vinegar
    2 tablespoons pured canned chipotle in adobo
    3 tablespoons finely diced red onion

    For the Hot Dogs:
    8 kosher beef or turkey hot dogs
    8 hot dog buns, opened
    1 1/2 cups grated Monterey Jack cheese
    1/2 cup sliced pickled jalapeos
    Guacamole, homemade or store-bought 
    Fried blue corn tortilla chips, coarsely crumbled
    Fresh cilantro leaves, for garnish
PREPARATION
Make the salsa: Heat a grill to high for direct grilling. Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Grill until charred on all sides, about 6 minutes. Remove the tomatoes from the grill. Slice in half, remove and discard the seeds, and coarsely chop.
Whisk together the remaining 2 tablespoons oil, the vinegar, chipotle pure and red onion in a small bowl. Add the tomatoes and stir to combine; season with salt and pepper.

Cook the hot dogs: Grill the hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Grill the buns, cut side down, until lightly golden brown, about 20 seconds.

Put the hot dogs in the buns and top with the Monterey Jack, jalapeos, guacamole, salsa, tortilla chips and cilantro leaves.
PRESENTATION

Summer Grilling: Hot Dogs 19 Ways

1 / 19

COMMENTS