LOADED GUAC HOT DOGS
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat.
- Coarsely mash the avocados in a medium bowl. Lightly mix in the cilantro, vinegar, jalapeno, lime juice and onion. Season the guacamole liberally with salt.
- Grill the hot dogs, turning ever few minutes so they get grill-marked on all sides, until heated through, about 8 minutes.
- Remove some of the insides of the hot dog buns and discard. Grill the buns for 2 to 3 minutes until toasted on the inside.
- Spread a small amount of the guacamole inside each hot dog bun. Put a hot dog on each bun. Top with more guacamole and crumbled chips.
SRIRACHA GUACAMOLE VEGGIE HOT DOGS
The original recipe uses Hebrew National hot dogs, but I had to make this vegan! The guacamole is killer and goes great with the dogs! Adapted from damndelicious who got it from Taste and Tell.
Provided by Sharon123
Categories Mango
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
- To assemble the hot dogs, add hot dogs into each hot dog bun, top with guacamole and garnish with tomato.
- Serve immediately.
- Sriracha guacamole:.
- In a small bowl, gently mash avocados using a potato masher. Add mango, red onion, cilantro, Sriracha, lime juice, salt and pepper, to taste, and gently toss to combine.
- Serve immediately.
Nutrition Facts : Calories 267.7, Fat 12, SaturatedFat 1.9, Sodium 214.5, Carbohydrate 37, Fiber 6.7, Sugar 11.4, Protein 6.2
TROPICAL VEGAN HOT DOGS
Try a tropical twist on hot dogs with our vegan version. Enjoy with a fresh and summery salsa of pineapple, green chilli, lime, red onion and coriander
Provided by Barney Desmazery
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium-high heat. To prepare the salsa, cook the pineapple, onion halves and the chilli for 5-10 mins, turning, until charred. Remove everything to a board and leave to cool, then chop the pineapple and veg (you can roughly or finely chop, depending on your preference). Tip into a bowl, season with salt, then stir in the lime juice and coriander. Set aside.
- Grill or griddle the frankfurters for 10-15 mins, turning until there are char marks on all sides and they begin to blister and sizzle. If you have space on the grill or in the griddle pan, toast the cut side of the buns at the same time. If not, do this after the frankfurters are cooked, but watch the buns carefully as they will be toasted in less than a minute.
- Serve the pineapple salsa in a bowl alongside the frankfurters, buns and sriracha and let everyone build their own dogs. Alternatively, stuff the buns with the frankfurters, spoon over the salsa and drizzle with the sriracha.
Nutrition Facts : Calories 231 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
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