Dallas Dogs

  • Prep 15 min
  • Total 15 min
  • Servings 4

Ingredients

  • 4 beef hot dogs
  • 2 teaspoons olive oil
  • 1/2 small onion, sliced (1/4 cup)
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 4 slices uncooked bacon
  • 4 flour tortillas (6 inch)
  • 1/4 cup pickled sliced jalapeño chiles, drained

Steps

  • 1
    Set oven control to broil.
  • 2
    Spray cookie sheet with cooking spray. Place hot dogs on cookie sheet. Broil with tops 4 to 6 inches from heat 4 to 5 minutes or until hot. Set aside; keep warm.
  • 3
    Reduce oven temperature to 350°F. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 to 6 minutes, stirring frequently, until slightly softened and brown. Remove from skillet; keep warm.
  • 4
    In same skillet, cook bacon 4 to 6 minutes or until brown but still limp.
  • 5
    Place 1 hot dog on each tortilla; top each with one-fourth of the onion-pepper mixture. Set aside 4 jalapeño slices; divide remaining jalapeño slices among tortillas. Wrap each tortilla around filling, then wrap bacon slice around each tortilla; secure with a toothpick, and garnish with 1 jalapeño slice. Place on ungreased cookie sheet.
  • 6
    Bake at 350°F 5 to 8 minutes or until bacon is crispy and filling is hot.

  • Heat gas or charcoal grill. Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
7g
37%
Trans Fat
1g
Cholesterol
35mg
11%
Sodium
1030mg
43%
Potassium
250mg
7%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
7%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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