Chihuahuas In A Blanket

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

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)

Recipe

• 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!".