Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Buttery avocados and salty potato chip crumbs take this handheld hot dog feast to flavor heaven. Hass avocados are the dark green, pebbly-skinned variety. To ripen avocados, place them in a brown paper bag and store them at room temperature for 2 to 3 days.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • In bowl mash together avocados, lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground pepper. Cover surface with plastic wrap; refrigerate.

  • Top grilled hot dogs with avocado mixture, slivered onions, tomatoes, and crushed potato chips. Makes 8 hot dogs.

Basic Hot Dog Grilling:

With a sharp knife, make a few shallow slashes in each hot dog. On gas or charcoal grill, grill hot dogs directly over medium heat with lid closed, until lightly marked on outside and heated through-5 to 7 minutes-turning occasionally. During last minute of grilling, toast buns.

Nutrition Facts

633 calories; fat 46g; cholesterol 60mg; saturated fat 15g; carbohydrates 37g; mono fat 23g; poly fat 4g; insoluble fiber 5g; sugars 7g; protein 19g; vitamin a 243IU; vitamin c 10mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 5.9mg; vitamin b6 0.3mg; folate 104.8mcg; vitamin b12 2.1mcg; sodium 1741mg; potassium 677mg; calcium 90.9mg; iron 3.6mg.