Corn tortillas and Old El Paso® salsa put a southwestern spin on chili dogs in this easy, five-ingredient entrée.
soft corn tortillas (5 to 6 inch)
vegetarian hot dogs
can (15 oz) vegetarian chili
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
cup shredded Cheddar cheese (4 oz)
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Soften tortillas as directed on package.
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.
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.
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 PER SERVING
Serving Size: 1 Serving (2 Wraps)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.