Nacho Hot Dogs
Whenever I go to a baseball game (my husband is a die hard Yankees fan) I always get two things. A hot dog and nachos. They’re a must. So I decided to combine the two to create these Nacho Hot Dog. It’s like the best of both worlds combined into one delicious treat. You really can’t go wrong with these. It’s the perfect quick and easy weeknight meal. But of course, they’re perfect for weekend parties, bbq’s, or even potlucks. I hope you’ll give these a try because they’re a real winner in my book.
Nacho Hot Dogs
These Nacho Hot Dogs are a great mash-up recipe combining my love of hot dogs and my love of nachos. It doesn't get better than this!
Servings: 8
Equipment
- Saucepan
- Skillet
Ingredients
- 4 tablespoons unsalted butter divided
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 teaspoons taco seasoning
- 3/4 cup shredded sharp Cheddar cheese
- 8 hot dogs
- 8 hot dog buns
- 1 cup tortilla chips slightly crushed
- 1 medium tomato diced
- 1 avocado pitted and diced
- 1/4 cup pickled jalapeños drained
- 1/4 cup fresh cilantro leaves
- 2 tablespoons crumbled cotija cheese (optional)
Instructions
- Set a small saucepan over medium heat with 2 tablespoons butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook, stirring often, until it has thickened. Season with taco seasoning. Remove from heat and stir in the cheese until melted.
- Set a large skillet over medium-high heat, with the remaining butter. Once melted add in the hot dogs and cook, turning often, until the casings are crispy, about 5 minutes.
- To assemble, place the hot dogs into the buns and place on a large plate or platter. Top each with the crushed up tortilla chips. Then spoon over the nacho cheese sauce. Top with tomato, avocado, jalapeños, cilantro, and cotija cheese (if using).Serve immediately. Enjoy!
