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:
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.
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.
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.
Top with avo and jalapeno pickles. Drizzle with mayo, if you like. Serve warm.
