Rachael Ray's 7-Layer Hot Dog
Hot dogs dressed up so many ways!
Kick up your next get-together with these dressed-up hot dogs. First, try the 7-layer approach, then go for some of the other preparations -- including the Pastrami Reuben dog and the Seattle dog.
For the Guacamole
In a medium bowl, douse the onion with the citrus juices. Salt liberally and let stand 10 minutes. Scoop the avocado flesh into the bowl. Add the jalapeÃ±o, cilantro, and garlic and mash with a fork until fairly smooth. Adjust the salt.
For the Pico de Gallo
In a small bowl, add the plum tomatoes, onion, chile,cilantro, lime juice and zest and season with salt andpepper.
For the Hot Dogs
Place a medium pot of water over high heat and bring to a simmer. Turn heat to low, add hot dogs and cook until heated through. This will only take a few minutes. If crisping the dogs, place a griddle or skillet over medium high heat and spray with cooking spray. Add the hot dogs cut side down first to the pan and cook until crisp, about 1 to 2 minutes. Turn over and crisp the other side for another minute.
Slather some refried beans on the inside of the bun and add a sprinkling of the cheddar and pepper jack cheeses. Place a hot dog in the bun and top with some crushed fritos, guacamole, pico de gallo and dot with crema.
Here are some alternate way to jazz up your hot dogs:
Spread the hot dog with cream cheese, then top it with grilled onions and sliced jalapenos.
Pastrami Reuben Dog
Wrap the hot dog in pastrami, layer on a slice of Swiss cheese, melt. Top with sauerkraut and Thousand Island dressing.
In a Pickle Dog
Top the hot dog with pickle relish, cucumber wedges and dill pickle wedges. Sprinkle with celery salt.
Pimento Cheese Dog
Spread the hot dog with store-bought pimento cheese, then sprinkle with crushed buttery crackers, such as Ritz.
Recipe courtesy Rachael Ray.
This recipe was styled by chef Karen Pickus for "Good Morning America."