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Nacho Dogs

Nacho Dogs

Use the quantities you like here with this recipe. It's a glorified hot dog with a couple of twists.-+
5 from 2 votes
Cook Time 10 mins
Total Time 10 mins
Course Snacks
Cuisine American
Servings 6


You will need: A grill pan to cook the sausages

  • 1 packet corn chips nacho cheese corn chips any size
  • 6 hot dog rolls
  • 100 gm Grated Cheese mozzarella or cheddar or a mix
  • 6 sausages hot dogs
  • 4 tablespoons sour cream
  • 4 tablespoons kewpie mayonnaise – or another mayo of your choice

Tomato salsa

  • 400 gm tomatoes 1 can chopped
  • 100 gm green capsicum rough chopped
  • 6 slices jalapeno chillies
  • 1 clove garlic crushed
  • 1/4 red onion rough chopped
  • 40 ml lemon Juice 2 tablespoons
  • 1/2 bunch coriander washed stems,roots. stalks chopped
  • 1/2 teaspoon salt


  • 1 large Avocado
  • 20 ml lemon Juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cummin


  • Salsa:. Put all of the ingredients into a food processor and blitz. Leave some texture by not puréeing till smooth.
  • Crema: Mix the sour cream and Mayo together. Tip into a small zip lock bag or plain plastic bag and snip a tiny whole in the corner. This can be used to squirt the sauce onto the Dogs.
  • Cook the sausages on a grill pan so they taste smoky and get some nice grill marks. these could be done on the BBQ too.
  • Guacamole: Squash the avocado with a fork. Stir in the lemon, cumin and salt.
  • To put the Dogs together 1/2 the rolls without cutting all the way through. Next, the secret is to crunch up some corn chips and put them into the buns before adding cheese and then hot sausages. Spread a tablespoon of Guacamole on each one, top with salsa and Jalapenos.
  • Squirt with Crema and finish with some extra chips on top.