Nacho dog

Method

Nacho dog

For the guacamole:

1) Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.

For the grilled tomato-chipotle salsa:

1) Heat the griddle to high. Brush tomatoes with 2 tablespoons of the rapeseed oil and season with salt and pepper. Place on the grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar and chipotle puree in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
For the hot dogs:

1) Heat the griddle to high. Griddle dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the griddle cut side down and griddle until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.