hot dogs
bbq
nachos
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Bobby Flay's Nacho Dogs

Bobby Flay's Nacho Dogs

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

These nacho hot dogs from Chef Bobby Flay will disappear at your next BBQ.


Recipe from Bobby Flay’s BBQ Addiction.

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 puréed 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 ½ cups grated Monterey Jack cheese
  • ½ cup sliced pickled jalapeños
  • Guacamole  , homemade or store-bought
  • Fried blue corn tortilla chips, coarsely crumbled
  • Fresh cilantro

Yield

Serves: 4 to 8

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 purée 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, jalapeños, guacamole, salsa, tortilla chips and cilantro leaves.