Cheesy Chili Dog Wraps

Cheesy Chili Dog Wraps

Corn tortillas and Old El Paso® salsa put a southwestern spin on chili dogs in this easy, five-ingredient entrée.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

5

servings

10
soft corn tortillas (5 to 6 inch)
10
vegetarian hot dogs
1
can (15 oz) vegetarian chili
1
jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1
cup shredded Cheddar cheese (4 oz)
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Soften tortillas as directed on package.
  2. Place 1 hot dog and 2 tablespoons chili on each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon salsa over tortillas.
  3. Spray large sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Bake 25 minutes. Remove foil; sprinkle cheese over wraps. Bake about 5 minutes longer or until cheese is melted.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for vegetarian hot dogs in both the freezer and refrigerated sections of the grocery store.
Serve this kid-approved meal with carrot and celery sticks and apple wedges.

Nutrition Information:

1 Serving (1 Serving (2 Wraps))
  • Calories 580
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 1680mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 10g,
    • Sugars 8g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.