400g packet gourmet traditional-style hot dogs
4 soft hot dog rolls, warmed
1/3 cup medium salsa
1/3 cup tomato sauce
1/3 cup grated Tasty cheese
1 cup crushed corn chips (70g)
1/3 cup pickled sliced jalapenos, drained
1 large ripe avocado, chopped
1 tablespoon lemon juice
Heat an oiled, barbecue grill plate over a medium heat. Add hot dogs. Cook, turning regularly for about 12 minutes, or until heated through.
Meanwhile, to make mashed avocado, combine avocado and juice in a medium bowl. Season with salt and pepper. Mash with a fork.
To serve, split rolls lengthways down the centre, without cutting all the way through. Fill with hot dogs and combined salsa and sauce. Sprinkle with cheese. Top with mashed avocado, corn chips and jalapenos.
TIP! The hotdogs we used are available supermarkets, but can be replaced with thin beef sausages. To warm rolls, wrap in foil and place in a very slow oven (120C) for about 10 minutes.