Australian Avocado Hot Dog with Chunky Guacamole

Chunky Guacamole

• 6 Ripe Australian avocados, seeded, peeled and chopped into small chunks
• 250g Cherry tomato, chopped into cubes
• Cracked black pepper
• Salt
• Extra virgin olive oil

Avocado Queso

• 1 Australian avocado
• 125g Burger cheese slices, chopped into cubes
• 100ml Milk
• 2 Garlic cloves, finely chopped
• 1 Tbsp extra virgin olive oil

Hot Dog

• 24 Best quality hot dogs. Minimum 25cm long and using a natural sheep casing
• 24 Hot dog rolls
• 2 Large bag of cheese corn chips

Chunky Guacamole

1. Combine the guacamole ingredients in a small bowl and season to taste.
2. Crush half the corn chips.

Avocado Queso

1. Gently cook the garlic in the extra virgin olive oil until translucent.
2. Add milk and bring to a simmer.
3. Add the cheese and whisk to combine, as it melts.
4. Once smooth and silky, transfer to the food processor, adding the avocado and blitzing until smooth.
5. Keep warm. This can be made ahead and stored in the fridge and reheated as required.

Hot Dog

1. Deep fry hot dogs until cooked through. Remove and reserve.
2. Warm rolls on a griddle or steamer.
3. Stick the hot dogs in the buns, adding a spoonful of guacamole to each.
4. Pour avocado queso over the bun and top with crushed corn chips.