Dallas Dogs

Serve hot dogs in a new way. Enjoy these tortillas filled with beef dogs, bell pepper and jalapeño slices, wrapped with bacon strip — a distinctive dinner made ready in 15 minutes.

Yield

4 servings

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

Directions

Set oven control to broil.

Spray baking sheet with cooking spray. Place hot dogs on baking sheet. Broil with tops 4 to 6 inches from heat 4 to 5 minutes or until hot. Set aside; keep warm.

Reduce oven temperature to 350°F (177°C). 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.

In same skillet, cook bacon 4 to 6 minutes or until brown but still limp.

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 baking sheet.

Bake for 5 to 8 minutes or until bacon is crispy and filling is hot.

Estimated Time

Preparation/Total Time: 15 minutes

Additional Information

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

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