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

Pam Lolley
Recipe by Coastal Living July 2016

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Credit: Greg Dupree; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together tomatoes, onion, chopped cilantro, jalapeño, lime juice, and salt.

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  • 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.

  • 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.

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