Gluten-Free Nacho Dogs
As the 4th of July nears, I can guess that many of you are craving some all-American foods! Burgers, hot dogs, potato salad … anything comfort food meets summer food qualifies as good 4th of July food, in my opinion. Take for instance, these Gluten-Free Nacho Dogs. 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?
To create the dog part, obviously you’ll need hot dogs and gluten-free hot dog buns. I look for the best quality uncured hot dogs I can find, and now days there are many gluten-free hot dog buns to choose from, so pick your fave! To create the nacho part, I crushed some Xochitl corn tortilla chips and added shredded Mexican cheese, Xochitl’s salsa, and a few other toppings.
Just like the U.S. is a melting pot of people and cultures, this recipe is a melting pot of two delicious foods. I hope you enjoy it! Happy Independence Day!
Gluten-Free Nacho Dogs Recipe
- 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.
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