Gluten-Free Nacho Dogs Recipe
Servings: 8 servings
Calories: 686kcal
Ingredients
- 8 uncured hot dogs
- Vegetable oil
- 8 gluten-free hot dog buns
- 3 cups crumbled Xochitl corn chips
- 2 ½ cups shredded Mexican cheese blend
- 1 cup Xochitl salsa of choice
- Pickled jalapeño slices
- 2 avocados , sliced
- ½ cup sour cream
Instructions
- 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.
Nutrition
Calories: 686kcal | Carbohydrates: 68g | Protein: 20g | Fat: 39g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1165mg | Potassium: 545mg | Fiber: 8g | Sugar: 6g | Vitamin A: 551IU | Vitamin C: 6mg | Calcium: 348mg | Iron: 3mg