|Prep Time:||Cook Time:||Total Time:||Servings:|
|15 minutes||10 minutes||25 minutes||8 people|
- 8 uncured hot dogs
- Vegetable oil
- 8 gluten-free hot dog buns
- 3 cups crumbled Xochitl corn chips
- 1 cup Xochitl salsa of choice
- 2 avocados , sliced
- ½ cup sour cream
▢ 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, sprinkle on about 3 tablespoons of crushed tortilla chips on each and top with 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.
“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
Salted Corn Chips