Easy Chorizo Hot Dogs with Avocado Salsa - Rachael Ray Every Day

Chorizo Dogs with Avocado Salsa

¿Que pasa? For an international twist on dog night, try out this fun recipe made with chorizo, avocado, radicchio, Monterey Jack, and red onions.
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chorizo dog with avocado salsa

Recipe by Alexa Weibel

Start to Finish: 30 minutes

Servings: 4

Ingredients

  • 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 radicchio

Preparation

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.