Nacho Cheese Dog

  • Prep: 25 minutes + Refrigeration
  • Cook: 15 minutes
  • Ready in: 40 minutes + Refrigeration
  • Serves 6

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Recipe

Ingredients: FOR THE AVO PICKLES
  • 125 ml (½ cup) white wine vinegar
  • 30 ml (2 tbsp) castor sugar
  • 15 ml (1 tbsp) salt
  • 125 ml (½ cup) water
  • 2.5 ml (½ tsp) mustard seeds
  • 1 jalapeno, sliced into rings (optional)
  • 2 firm avocados, sliced lengthways into thin wedges
FOR THE HOT DOG
  • 6 hot dog buns, cut open on top
  • 200 g packet store-bought cheese sauce
  • 6 cheese grillers
  • 250 ml (1 cup) nachos chips, crushed
  • 250 ml (1 cup) cheddar, grated
  • Mayonnaise, to drizzle (optional)

Description

Method:
  1. For the avo pickles, bring the vinegar, sugar, salt, water, mustard and jalapeno (if you prefer some spice) to a simmer over medium heat, stirring until the sugar has dissolved. Cool.
  2. Pour the liquid over the avocado slices in a deep jar to cover completely. Refrigerate for at least 2 hours or up to 1 week.
  3. For the hot dog, preheat the oven to 180°C. Place the buns on a baking tray and spoon in the sauce. Insert cheese grillers and pile the nachos and cheese on top. Bake for about 7 minutes or until the cheese has melted and the hot dogs are warmed through.
  4. Top with avo and jalapeno pickles. Drizzle with mayo, if you like. Serve warm.