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.
Make 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 jalapeno, cilantro, and garlic and mash with a fork until fairly smooth. Adjust the salt.
Make the Pico de Gallo: In a small bowl, add the plum tomatoes, onion, chile,cilantro, lime juice and zest and season with salt and pepper.
Make 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 grill 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.
To assemble: 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:
Seattle Dog: 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.
This recipe was styled by chef Karen Pickus for "Good Morning America."