Nacho Cheese Hot Dog

Course: Appetizer, barbecue, BBQ, dinner, entree, grilling, lunch
Cuisine: American, Backyard BBQ, Bar food, Barbecue, BBQ, Grilling, Summer, Tiki Bar
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 hot dogs
Calories: 704 kcal
Author: Kelly DiMascio

Beer steamed hot dogs topped with homemade spicy guacamole sauce, fresh pico de gallo, cheese sauce, tortilla chips, and jalapeños slices - oh so good.

Make it a Meal

Serve with a giant plate of Ultimate black bean and salsa verde chicken nachos and Mexican Street Corn.

Serve with an ice cold beer or the best ever fresh squeezed margarita.

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Ingredients

  • 4 100% all beef hot dogs see notes about hot dogs below
  • 1 cup Spicy Guacamole see notes for recipe links
  • 1 cup fresh pico de gallo see notes for recipe links
  • 1/3 cup Pickled jalapeños slices
  • 12 oz Dark Mexican Beer Like Dos Equis
  • 4 Bolillo-style hot dog buns
  • Tapatío  optional
  • 1/2 cup cheddar cheese

Cheese Sauce

  • 1 cup whole milk
  • 2 T salted butter
  • 2 T all-purpose flour
  • 1 cup grated cheddar cheese
  • 1 t Tapatío  optional

Instructions

  1. Pre-heat a grill to 400° to 435° F.

  2. In a saucepan large enough to lay hot dogs flat, bring the beer to a gentle boil. Turn off heat. Once beer has stopped boiling add the hot dogs and cover. Let sit simmering for 3-4 minutes.

  3. Place hot dogs on the 400° - 425° grill. Grill, turning frequently for even cooking, until well charred on the outside.

  4. When the hot dogs are just about done lower heat and quickly grill each bun and set aside.

To Make the Cheese Sauce

  1. Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.

  2. In another saucepan melt butter over medium heat. Sprinkle the flour into the melted butter, stirring constantly until a thick paste forms, 1 to 2 minutes.

  3. Slowly pour warm milk into the flour and butter mixture in a steady stream, whisking constantly.

  4. Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. Then add the cheese, whisking constantly until it has melted.

  5. Add the Tapatío and stir to combine.

  6. Keep warm

To Assemble

  1. Add tortilla chip to one side of the bun, add hot dog. Then top with guacamole pico de gallo, cheese sauce and grated cheddar cheese.

  2. Serve with Mexican hot sauce like Tapatío, if desired.

  3. Enjoy with an ice cold beer or margarita.

Recipe Notes

 

Taco Nacho Hot Dog Toppings Recipes

Spicy Guacamole

Pico de Gallo

Fried  jalapeños slices

Nutrition Facts
Nacho Cheese Hot Dog
Amount Per Serving
Calories 704 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 21g131%
Cholesterol 91mg30%
Sodium 1610mg70%
Potassium 582mg17%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 13g14%
Protein 24g48%
Vitamin A 1250IU25%
Vitamin C 11.1mg13%
Calcium 466mg47%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.