Southwestern Hot Dog / #HotDogDay

Tweet

When celebrating summer, hot dogs are sure to make an appearance at backyard picnics, ball games, beach parties or hanging around the fire pit. What could be more American? or more fun?! Today I made some Southwestern Hot Dogs to celebrate summer with you. They are full of flavor, with lots of tasty toppings, stuffed into a fried tortilla "bun". This recipe lets you "make ahead" the fried tortillas, and prep ahead the fillings, so it is an easy party food, along with being a fun meal for family also!

Southwestern Hot Dog 
(printable recipe at end of page)

7" Flour Tortillas
Fryer Oil
Aluminum Foil
Mayonnaise
Lettuce~chopped 
Refried Beans
Tomato~chopped in to small pieces
Chopped Onions~chopped pieces
Salsa
Sour Cream
4 Cheese~shredded
Avocado~chopped in to small bites
Black Angus Hot Dogs

I used carb balance flour tortillas for my hot dog "buns". They are ready to use when purchased, but I thought it would be interesting to deep fry them. To form the tortillas into a taco shape, I rolled aluminum foil into a cylinder. I made the cylinder just a bit longer than the width of the tortilla.

Place the foil cylinder in the middle of the tortilla. Wrap the tortilla around the cylinder. Fold the sides of the tortilla down a small bit, and using toothpicks, criss crossed, put them through the folded down tortilla. Make sure the tortilla does not meet in the middle. That way it will be much easier to fill with tasty goodness!  

Fry the tortilla at 350 degree oil, for approximately 45-60 seconds on each side. When frying, the tortilla might slide up the toothpicks. Try to keep them separated with tongs if necessary. 

When done frying, remove the tortillas and let the drip oil upside down into the fryer. Let tortillas crisp up a bit while cooling on a paper towl. Remove toothpicks once cooled. Make as many fried tortillas as needed, ahead of time.

Prepare all the fillings for the hot dogs, so that once they are cooked, they can be put together quickly. These Southwestern Hot Dogs would work great for a party buffet, where everyone makes their own dog!

Grill the hot dogs the way you like them! 

Build your hot dog with all your favorite southwestern flavors. If your tortillas left only a little bit of room to add ingredients to your hot dog, try using small utensils or a plastic knife to add them. The plastic knife is smaller, and fits into the tortilla opening easier. Enjoy!

Thanks for joining me today! 

Check out more Hot Dog ideas from some blogger friends:

Here’s some more #HotDogDay recipes!

• Beer Braised Hot Dogs and Sauerkraut by A Day in the Life on the Farm
• Bison Dogs with Drunken Onions by Culinary Adventures with Camilla
• Homemade Hot Dog Buns & Chili Dogs by Amy's Cooking Adventures
• New England Hot Dog Buns by Karen's Kitchen Stories
• Pretzel Dog Bites by A Kitchen Hoor's Adventures
• Sloppy Joe Dogs by Jolene's Recipe Journal
• Southwestern Hot Dogs by The Freshman Cook
• 
  

Author: The Freshman Cook

Southwestern Hot Dog

ingredients:

7" Flour Tortillas

Fryer Oil

Aluminum Foil

Mayonnaise

Lettuce~chopped 

Refried Beans

Tomato~chopped in to small pieces

Chopped Onions~chopped pieces

Salsa

Sour Cream

4 Cheese~shredded

Avocado~chopped in to small bites

Black Angus Hot Dogs

instructions:

1. I used carb balance flour tortillas for my hot dog "buns". They are ready to use when purchased, but I thought it would be interesting to deep fry them. To form the tortillas into a taco shape, I rolled aluminum foil into a cylinder. I made the cylinder just a bit longer than the width of the tortilla.
2. Place the foil cylinder in the middle of the tortilla. Wrap the tortilla around the cylinder. Fold the sides of the tortilla down a small bit, and using toothpicks, criss crossed, put them through the folded down tortilla. Make sure the tortilla does not meet in the middle. That way it will be much easier to fill with tasty goodness! 
3. Fry the tortilla at 350 degree oil, for approximately 45-60 seconds on each side. When frying, the tortilla might slide up the toothpicks. Try to keep them separated with tongs if necessary.
4. When done frying, remove the tortillas and let the drip oil upside down into the fryer. Let tortillas crisp up a bit while cooling on a paper towl. Remove toothpicks once cooled. Make as many fried tortillas as needed, ahead of time.
5. Prepare all the fillings for the hot dogs, so that once they are cooked, they can be put together quickly. These Southwestern Hot Dogs would work great for a party buffet, where everyone makes their own dog!
6. Grill the hot dogs the way you like them! 
7. Build your hot dog with all your favorite southwestern flavors. If your tortillas left only a little bit of room to add ingredients to your hot dog, try using small utensils or a plastic knife to add them. The plastic knife is smaller, and fits into the tortilla opening easier. Enjoy!

Created using The Recipes Generator