When Tex-Mex meets the hot dog, you have a winning combination sure to please the family. Just a few minutes of preparation and some time in the oven are all it takes.
corn tortillas, (6 to 8 inches in diameter)
can (15 ounces) chili
jar (24 ounces) Old El Paso™ salsa (any variety)
cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 41 g
- Saturated Fat
- 17 g
- 90 mg
- 2000 mg
- Total Carbohydrate
- 32 g
- Dietary Fiber
- 5 g
- 25 g
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 3 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.