Tripped Out Hot Dog

Yield: serves 4
Active time: 30 minutes
Total time: 30 minutes


For the chilli cheese sauce
1 tablespoon unsalted butter
1 tablespoon white onion, diced
2 red jalapeno, diced
2 green jalapeno, diced
½ teaspoon salt
1 clove garlic, minced
1 teaspoon tomato puree
1 tablespoon all-purpose flour
1/2 cup whole milk
2 tablespoons diced tomatoes
1/2 cup grated mozzarella
½ cup grated red leicester

For the salsa
3 medium tomatoes, diced
½ white onion, diced
4 serrano chilli in escabeche / pickled serranos, sliced
2 tablespoons cilantro, finely chopped
1 lime, juice only
1 tablespoon olive oil
¼ teaspoon salt

For the guacamole ½ white onion, diced
2 fresh serrano chilli, sliced
2 tablespoons cilantro, finely chopped
1 lime, juice only
¼ teaspoon salt
2 medium tomatoes, diced
3 ripe avocados, roughly chopped

To serve
4 cooking chorizo
4 hot dog buns
½ cup sweetcorn
½ small red onion, diced
½ cup sour cream
1 cup tortilla chips, crushed
2 tablespoons of cilantro, finely chopped


Make the chilli cheese sauce
Melt the butter in a saucepan, then add the onion, jalapenos and salt and cook for a few minutes. Add the garlic, tomato puree, stir for 30 seconds, then add the flour and mix well. Gradually add the milk, stirring it all together after each addition. Once the milk is added, cook the sauce until it starts to thicken. Add the tomatoes and shredded cheese and stir it over a low heat until the cheese is fully melted. Then take it off the heat.

Make the salsa
Put the tomatoes, onion, serrano chilli, cilantro, lime, olive oil and salt into a small mixing bowl and stir until well mixed.

Make the guacamole
Put the onion, serrano chilli, cilantro, lime juice and salt into a pestle and mortar and mash into a chunky paste. Add the tomatoes and avocados and mix into a chunky guacamole.

Make the tripped out Mexican hot dogs Cook the chorizo in a griddle pan. Slice the hot dog buns and add a chorizo to each one. Line an oven tray with greaseproof paper and put the hot dogs on top. Spoon a few spoonfuls of the cheese sauce onto each dog, then grill until bubbling.

Load each hot dog up with guacamole, salsa, sweetcorn, red onion and sour cream. Top with crushed tortilla chips and cilantro, then serve.