Ingredients
1 tbsp. extra-virgin olive oil
1/2 onion, roughly chopped
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
8 hot dogs
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
1 1/2 c. shredded cheddar
1/2 c. shredded Monterey Jack
1/4 tsp. paprika
8 hard taco shells, slightly warmed
1 c. guacamole
Sour cream, for serving
1/2 c. pickled jalapeños
Preparation
Step 1In a large skillet over medium heat, heat oil. Add onion and chili powder and season with salt and pepper. Cook until almost tender, about 4 minutes, then increase heat to medium-high and add hot dogs to skillet. Cook until the hot dogs are slightly charred, about 3 minutes per side. Remove from heat. Step 2Make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir in cheeses, whisking constantly until sauce is smooth. Season with salt, pepper, and paprika.Step 3Build hot docos: Into each taco shell, add guacamole, some onions and a hot dog. Drizzle with nacho cheese sauce. Top with sour cream and jalapeños.
