Mexican Hot Dogs

Today’s post = not so healthy in a very delicious way.  But hey, it’s Friday! And recipes like this are worth it on occasion, right?  Clogged arteries and all….

But I just have to share these Mexican Hot Dogs with you guys because my dad made them.  My parents were in town a couple of weeks ago and these are his specialty, so he made them for us.  And although I don’t eat them very often, I do like a good hot dog! And these ones, well they are pretty amazing.  Think hot dog + Velveeta cheese + green chiles,  rolled up in a deep friend corn tortilla.

I’m assuming some of y’all are watching some football this weekend.  Make these ‘dogs while you’re at it.   The boys will love ‘em.

Surprisingly my dad’s been reading this blog.  I had no idea until he asked me last week when I was going to post his hot dogs.  I told him not to worry, they’d make their debut soon.  So here they are!

He did all the the work and I just took the photos.

First cook your hot dogs. You can boil, broil, or grill…whatever you want.  My dad boils them.  Then cut a deep slice down the the middle of each hot dog. Place a couple slices of Velveeta cheese in the center of each hot dog, and cover with diced green chiles.

Meanwhile heat a small pan with oil in it on medium high heat. Prepare a plate with paper towels nearby. 

Then with a pair of tongs you want to quickly drag the tortilla through the oil.  You don’t need to let it sit in the oil, be quick here.  All you’re doing is softening the tortilla.  Place on the plate and pat the grease out with a paper towel. 

Place your hot dog on the tortilla and roll it up tightly, sticking a tooth pick through it to keep it in place.

If needed, you can zap them in the microwave or place in the oven for a few minutes to get the cheese melted!  But usually if you work quickly the hot dogs and tortillas are hot enough to melt the cheese on its own.

Enjoy while warm!

Mexican Hot Dogs
Ingredients
1 package beef hot dogs (10 hot dogs)
10 Corn tortillas
Velveeta Cheese (cut into 1/4″- 1/2″ strips)
1 can diced green chiles (medium or hot)
tooth picks
Directions
Cook hot dogs by boiling in water, grilling, or broiling in the oven (whichever you prefer).  Cut a slice down the middle of each hot dog (deep enough to fill with cheese, but not all the way through the hot dog).
Cut Velveeta cheese into strips and place 1-2 strips of cheese in the center of each hot dog.  Cover with green chiles.   Set aside. 
Heat a small saucepan with oil on medium high heat (enough oil to quickly submerse the corn tortilla).  Test the heat of the oil by dipping the edge of a corn tortilla in it.  It should sizzle a little, but not a lot and shouldn’t smoke. If it’s too hot you’ll have a big spattering mess and burn the tortillas.   
Prepare a plate with paper towels on it and extra paper towels.  Then using tongs, quickly drag the corn tortilla through the oil, place on a plate and pat with paper towels to soak up grease.  Quickly wrap hot dog in the corn tortilla and hold in place with a toothpick.  Repeat until with corn tortillas until all hot dogs are wrapped.  
Serve immediately

from my Dad

Comments

  1. says

    Yum! I love hot dogs. :) What a unique take on them! That’s great that your dad reads your blog. My mom was anti-everything on the Internet for so long that it still surprises me sometimes when she asks me about things on my blog.

  2. says

    I thought these were unique to our family! Ha! Ha! The only thing we do differently is I use pepperjack cheese, roll them tight, put the seam side down in a baking dish and then bake them in the oven at 375 degrees until the cheese melts. It also crisps up the tortilla. My boys grew up on these and now, even though all grown up, LOVE them!

  3. Anonymous says

    Traditionaly Mexican style hot dogs are wrapped in bacon and topped with grilled onions, belpeppers and guacamole . these are nothing like them .

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