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Chili Dog Wraps

Prep 5 min
Total 30 min
Servings

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. MORE+ LESS-

By Betty Crocker Kitchens

July 6, 2006

Ingredients

corn tortillas, (6 to 8 inches in diameter)

hot dogs

can (15 ounces) chili

jar (24 ounces) Old El Paso™ salsa (any variety)

cup shredded Cheddar or Monterey Jack cheese (4 ounces)

Steps

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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.

Expert Tips

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.