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Prep 5min
Total30min
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Ingredients
10
corn tortillas, (6 to 8 inches in diameter)
10
hot dogs
1
can (15 ounces) chili
1
jar (24 oz) salsa
1
cup shredded Cheddar or Monterey Jack cheese (4 ounces)
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Steps
1
Heat oven to 350°F. 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.
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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.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
575
Calories from Fat
370
Total Fat
41 g
Saturated Fat
17 g
Cholesterol
90 mg
Sodium
2000 mg
Potassium
540 mg
Total Carbohydrate
32 g
Dietary Fiber
5 g
Protein
25 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
18%
18%
Calcium
22%
22%
Iron
18%
18%
Exchanges:
2 Starch; 3 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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