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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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What a great treat for the kids - and for adults alike!! Ingredients:
4 hot dogs, maple leaf top dogs |
1 tablespoon extra virgin olive oil, plus extra for drizzling |
4 (10 -12 inch) flour tortillas |
1/4 cup salsa, mild, chunky |
1/4 cup ketchup |
1 cup mozzarella cheese or 1/4 cup provolone cheese, shredded |
1 cup shredded cheddar cheese |
Directions:
1. Cut the hot dogs in half lengthwise, then into 1/2 -inch pieces. In a large nonstick skillet over medium-high heat, add the olive oil, add the dogs and cook until browned all over, 2-4 minutes. Drain the crispy dog slices on paper towel-lined plates and pour off the excess fat.
2. Add a drizzle more of olive oil to the pan, then add 1 tortilla. Cook for 1 minutes, then flip it over with tongs and turn the heat to low. Place a big spoonful of the salsa on half ot the tortilla, then spread it around with the back of the spoon. Add 2 squirts of ketchup and mix it into the salsa. Top the sauce with one-fourth of the cheese, a big handful of each kind. Top the cheese with one-fourth of the crispy hot dog pieces. Fold over the tortilla to form a half-moon shape. Press down on the folded tortilla with a spatula to flatten the pizzadilla make it stick together.
3. Cook the pizzadilla, flipping it carefully once more with a spatula, for 1 minute.
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