GMA: Rachael Ray 7-Layer Hot Dog Recipe & Rachael’s Rescue Foundation


GMA: Rachael Ray’s 7-Layer Hot Dog

Rachael Ray has a new animal rescue foundation, dubbed Rachael’s Rescue that has saved thousands of dogs and cats across America, and in honor of this new foundation, Rachael Ray came on the Good Morning America June 18 2013 to show us her 7-layer hot dog recipe.

GMA: Rachael Ray’s 7-Layer Hot Dog Recipe

GMA: Rachel Ray's 7-Layer Hot Dog Recipe & Rachael's Rescue

If this hot dog looks wimpy, Rachael Ray’s 7-layer hot dog recipe is for you.

  • 1 cup canned spicy vegetarian refried beans
  • Half palmful ground cumin
  • 4 Jumbo hot dogs (butterflied open only if crisping on griddle)
  • (Cooking Spray, if crisping)
  • 4 good quality hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 1 cup corn chips, such as Fritos, lightly crushed
  • 1 cup crema

For The Guacamole

  • 1/2 small red onion, finely chopped
  • Juice of 1 lemon
  • Juice of 1 lime
  • Salt
  • 2 avocados
  • 1 large jalapeño chile, seeded and finely chopped
  • Small handful of cilantro leaves, finely chopped
  • 1 large or 2 medium cloves garlic, pasted or grated

For The Pico de Gallo

  • 2 to 3 plum tomatoes, seeded and diced
  • 1/2 small red onion, finely chopped
  • 1/2 jalapeno chile, minced
  • A couple tablespoons fresh cilantro leaves, finely chopped
  • 1 lime, zested and juiced
  • Salt and pepper

GMA: Rachael Ray’s 7-Layer Hot Dog Recipe Directions

For The Guacamole

  1. In a medium bowl, douse the onion with the citrus juices.
  2. Salt liberally and let stand 10 minutes.
  3. Scoop the avocado flesh into the bowl.
  4. Add the jalapeño, cilantro, and garlic and mash with a fork until fairly smooth.
  5. Adjust the salt.

For the Pico de Gallo

  1. In a small bowl, add the plum tomatoes, onion, chile,cilantro, lime juice and zest and season with salt and pepper.

For the Hot Dogs

  1. Place a medium pot of water over high heat and bring to a simmer.
  2. Turn heat to low, add hot dogs and cook until heated through. This will only take a few minutes.
  3. If crisping the dogs, place a griddle or skillet over medium high heat and spray with cooking spray.
  4. Add the hot dogs cut side down first to the pan and cook until crisp, about 1 to 2 minutes.
  5. Turn over and crisp the other side for another minute.

To assemble:

  1. Slather some refried beans on the inside of the bun and add a sprinkling of the cheddar and pepperjack cheeses.
  2. Place a hot dog in the bun and top with some crushed fritos, guacamole, pico de gallo and dot with crema.

If this seven-layer hot dog doesn’t tickle your fancy, here are a few alternate ways to prepare this recipe.

Seattle Dog

Top the hot dog with cream cheese, then add sliced jalepenos and grilled onions.

Pastrami Reuben Dog

Wrap the hot dog in pastrami, top with swiss cheese, then melt. Top the dog with sauerkraut and Thousand Island dressing.

In a Pickle Dog

Top the dog with dill pickle wedges, cucumber wedges, and pickle relish. Sprinkle with celery salt.

Pimento Cheese Dog

Spread store-bought pimento cheese on the hot dog, then, sprinkle on crushed buttery crackers.


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