Chorizo Dogs with Avo­cado Salsa

Rachael Ray Every Day - - That’s Genius -


1 tbsp. plus 1 tsp.

olive oil 4 fresh chorizo sausages 1 red onion, halved and

thinly sliced 3 tbsp. finely chopped

fresh cilantro 3 tbsp. finely chopped

fresh flat- leaf pars­ley 2 tsp. finely chopped canned pick­led jalapeños and car­rots 1/2 red jalapeño chile, seeded and finely chopped 2 tsp. red wine vine­gar 1 small clove gar­lic,

finely chopped 1 avo­cado— halved,

pit­ted, and diced 4 hot dog buns 4 slices Mon­terey Jack 1 cup thinly sliced


1. Pre­heat the oven to 400°. In a large non­stick skil­let, heat 1 tbsp. oil over medium-high. Add the sausages. Cook, turn­ing oc­ca­sion­ally, un­til cooked through, about 15 min­utes. Trans­fer to a plate.

2. Add the onion to the drip­pings in the pan. Cook over medium heat, stir­ring

oc­ca­sion­ally, un­til golden brown, about 5 min­utes. (If needed, add 1 to 2 tbsp. water to the pan to pre­vent the onion from burn­ing.) Sea­son with salt.

3. For the avo­cado salsa, in a bowl, toss the cilantro, pars­ley, pick­led jalapeños and car­rots, red chile, vine­gar, gar­lic, and the re­main­ing 1 tsp. oil. Just be­fore serving, toss with the avo­cado and sea­son with salt and pep­per.

4. On a foil-lined bak­ing sheet, bake the buns, split-side up, un­til toasted, about 3 min­utes. Top with the cheese. Bake un­til the cheese melts, about 2 min­utes. Top each bun with 1 sausage, the radic­chio, onion, and avo­cado salsa.

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