Ingredients

Serves: 4

For the Hot Dogs:

  • 4 beef or pork hot dogs (or your preferred type)
  • 4 hot dog buns
  • 1 tablespoon vegetable oil (for grilling)

For the Nacho Toppings:

  • 1 cup shredded cheddar cheese (or a Mexican cheese blend)
  • 1/2 cup nacho cheese sauce (store-bought or homemade)
  • 1/4 cup pickled jalapeño slices
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup crushed tortilla chips
  • 1/4 cup sour cream
  • 1/4 cup guacamole (store-bought or homemade)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup cooked ground beef or chorizo (optional, seasoned with taco seasoning)
  • Hot sauce (optional, to taste)

For Homemade Nacho Cheese Sauce (Optional):

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Equipment

  • Grill, grill pan, or skillet
  • Small saucepan (if making homemade nacho cheese sauce)
  • Tongs
  • Knife and cutting board
  • Measuring cups and spoons

Instructions

Step 1: Prepare the Toppings

  1. Dice Vegetables: Finely dice the tomatoes and red onion. Set aside in separate bowls.
  2. Prepare Jalapeños and Cilantro: Drain pickled jalapeños and chop cilantro. Keep ready for assembly.
  3. Cook Ground Beef or Chorizo (Optional): If using, cook 1/2 cup ground beef or chorizo in a skillet over medium heat with 1 tablespoon taco seasoning until fully cooked (about 5-7 minutes). Drain excess fat and set aside.
  4. Crush Tortilla Chips: Place tortilla chips in a zip-top bag and crush into small pieces using a rolling pin or your hands.

Step 2: Make Nacho Cheese Sauce (Optional, if not using store-bought)

  1. Melt butter in a small saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute to form a roux.
  3. Gradually add milk, whisking constantly until smooth and thickened (about 2-3 minutes).
  4. Reduce heat to low, add shredded cheddar cheese, chili powder, garlic powder, and a pinch of salt. Stir until melted and smooth. Keep warm.

Step 3: Cook the Hot Dogs

  1. Preheat a grill, grill pan, or skillet over medium heat. Brush lightly with vegetable oil to prevent sticking.
  2. Grill hot dogs for 5-7 minutes, turning occasionally, until they have nice grill marks and are heated through.
  3. Toast hot dog buns on the grill or in a toaster for 1-2 minutes until lightly golden.

Step 4: Assemble the Nacho Supreme Dogs

  1. Place a grilled hot dog in each toasted bun.
  2. Drizzle 1-2 tablespoons of nacho cheese sauce over each hot dog.
  3. Sprinkle a handful of shredded cheddar cheese on top (it will melt slightly from the heat of the hot dog).
  4. Add a spoonful of cooked ground beef or chorizo (if using).
  5. Top with diced tomatoes, red onion, and pickled jalapeño slices.
  6. Add a dollop of sour cream and guacamole on each dog.
  7. Sprinkle crushed tortilla chips for crunch.
  8. Garnish with chopped cilantro and a dash of hot sauce (if desired).

Step 5: Serve

Serve immediately with extra tortilla chips, salsa, or a side of Mexican street corn for a complete meal.

Tips

  • Make Ahead: Prepare toppings like diced vegetables and nacho cheese sauce up to a day in advance and store in the refrigerator.
  • Variations: Swap hot dogs for bratwurst or plant-based sausages for a different twist.
  • Spice Level: Adjust the heat by using mild or hot jalapeños, or add a sprinkle of cayenne pepper to the cheese sauce.
  • Storage: Assemble hot dogs just before serving to avoid soggy buns. Store leftover toppings separately in airtight containers in the fridge for up to 2 days.

Nutritional Information (Approximate, per serving)

  • Calories: 450-500 kcal (varies based on toppings and hot dog type)
  • Protein: 15g
  • Fat: 30g
  • Carbohydrates: 35g

Enjoy your Nacho Supreme Dogs!