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The Texas Dog

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas 


Serves 8

If you like texture, you'll love this crumbled corn chip topping. If you can't find queso fresco, substitute feta cheese.


  • 1 1/2 cups diced plum tomatoes, seeds removed
  • 1/4 cup chopped white onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped jalapeño chile
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 8 hot dogs
  • 8 hot dog buns
  • Corn chips, crumbled
  • 4 ounces crumbled queso fresco
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Stir together tomatoes, onion, chopped cilantro, jalapeño, lime juice, and salt.

  2. Preheat grill to medium-high (350°F to 400°F). Grill hot dogs about 6 minutes, turning occasionally, until heated through and grill marks appear. Grill buns, if desired.

  3. Place hot dogs in buns. Top each with 1 to 2 tablespoons tomato mixture and 1 to 2 tablespoons crumbled corn chips. Sprinkle evenly with queso fresco. Garnish, if desired.