Loaded Hot Dogs with Chipotle Mayo

• 1/2 cup mayonnaise
• 1 canned chipotle chile in adobo

Kosher salt

Pepper

• 1 tablespoon canola oil
• 8 beef hot dogs
• 8 hot dog buns, toasted
• 4 ounces crumbled cheddar cheese curds or sharp cheddar cheese
• 1/2 cup piccalilli or pickle relish
• 2 cups corn chips (3 ounces), preferably Fritos, crushed
• 1/2 cup chopped mixed herbs, such as parsley, dill and cilantro

1. In a food processor, puree the mayonnaise with the chipotle until smooth. Season with salt and pepper. In a large nonstick skillet, heat the oil. Cook the hot dogs over moderate heat until lightly browned, 4 minutes. Spread the mayo on the buns and top with the hot dogs, cheese curds, piccalilli, corn chips and herbs; serve.
2. MAKE AHEAD
3. The chipotle mayonnaise can be refrigerated for up to 1 week.