Can’t decide between nachos or hot dogs? ¿Porque no los dos? This crunchy, cheesy loaded hot dog recipe whips up in no time at all!
- Nathan's Skinless Beef Franks1 pkg(s)
- Hot dog buns
- Shredded lettuce
- Diced tomato
- Diced red onion
- Jalapeno peppers
- Cheese sauce
- Sour cream
Prep your veggies. Wash and dry all. If using a whole head of lettuce (such as iceberg), remove core, halve and quarter the head, then slice one wedge quarter into thin strips. If using romaine, slice off the bottom of the stalk, then slice leaves crosswise into strips. Dice the tomato and red onion. Remove the jalapeño stems then slice. Chop the chives. Famous Tip: Looking to really bring the heat? Slice up a jalapeño and toss all in a skillet on medium heat with a bit of olive oil and salt and pepper. Cook until slices start to blacken. Cooking them brings out an even deeper level of spice!
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
Heat cheese sauce according to package directions.
Assemble your dog! Nestle dog into the bun, then go to town on the toppings (just like you would a pile of nachos). Start with a generous amount of cheese sauce, spooned over the entire dog, then layer lettuce, tomatoes, onions and jalapeños. Add a large dollop of sour cream. Finish with a sprinkle of chives. Olé!