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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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My recipe for enchilada-style pigs in a blanket. Ingredients:
6 all-beef franks (nathan's) |
6 burrito-size flour tortillas (mission) |
12 ounces mild cheddar cheese or 12 ounces velveeta cheese |
15 ounces thick chili beans (1 can) |
1/2 cup chunky salsa |
2 green onions, sliced thin |
taco sauce |
nacho cheese sauce |
sliced olive (to garnish) |
Directions:
1. HEAT franks in gently boiling water about 2 minutes.
2. GRATE the cheddar cheese or slice the Velveeta into 1/4 x 1 x 4 strips.
3. WARM the stack of tortillas in microwave oven for 15-30 seconds.
4. PLACE 1/8 cup of cheese lengthwise along center of each tortilla; SPRINKLE 1 teaspoon onions evenly over the cheese.
5. SPOON 1 tablespoon salsa evenly over the onions; LADLE 3 tablespoons chili evenly over the salsa.
6. PLACE one hot dog over the chili; LADLE 3 tablespoons chili evenly over the hot dog.
7. SPOON 1 tablespoon salsa evenly over the chili; SPRINKLE 1 teaspoon onion over the salsa.
8. PLACE 1/8 cup of cheese evenly over the entire mound; COMPACT each mound tightly and uniformly with hands.
9. FOLD the sides of tortillas envelope-style; ROLL tortillas up tightly like a burrito.
10. TO FRY: Fry up to four Chihuahuas at a time in a medium-hot skillet with a little oil or butter, turning each until evenly golden-browned and crisp (drain on paper towels and allow to cool for 3 minutes). TO BAKE: Brush each Chihuahua with oil or melted margarine or butter, or spray with non-stick cooking spray, then bake at 400 degrees for 25 minutes or until golden. SERVING SUGGESTIONS: Serve as is, or top with taco sauce and/or warm nacho cheese sauce and garnish with olives; garnish plate with sliced avocado. These go very well with Fritos brand corn chips or tortilla chips. SNAP your fingers and shout, OLE! .
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