| 10 | corn tortillas, (6 to 8 inches in diameter) |
| 10 | hot dogs |
| 1 | can (15 ounces) chili |
| 1 | jar (24 ounces) Old El Paso® salsa (any variety) |
| 1 | cup shredded Cheddar or Monterey Jack cheese (4 ounces) |
Serve with...
Snickerdoodles
Total Time:
50 min
| 1. | Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. |
| 2. | Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas. |
| 3. | Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted. |
|
| This recipe calls for corn tortillas, often sold next to flour tortillas in the refrigerated section of the grocery store. |
|
| Don’t get wrapped up worrying how to fold tortillas. Place a hot dog and chili near the bottom of the tortilla and roll up, leaving the ends of tortillas open. Place seam side down to prevent unrolling during baking. |
|
| Keep up the southwestern flavor theme with some veggies on the side. Give these a try: radishes, jicama sticks, cherry tomatoes, green or ripe olives. |
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| In a rut when it comes to salsa? Family tastes may keep you to the milder versions when making this recipe, but any walk down the supermarket aisle will show you there’s a myriad of salsa choices awaiting your discovery. |
Nutrition Information:
575 ( 370 ); 41 g ( 17 g); 90 mg; 2000 mg; 32 g ( 5 g); 25 g 24 %; 18 %; 22 %; 18 % 2 ; 3 ; 3