CHIHUAHUAS IN A BLANKET

Chihuahuas in a Blanket image

Provided by The Spice Guru

Time 25m

Yield 6 Chihuahuas In A Blanket, 6 serving(s)

Number Of Ingredients 9

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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)

Steps:

HEAT franks in gently boiling water about 2 minutes.
GRATE the cheddar cheese or slice the Velveeta into 1/4" x 1" x 4" strips.
WARM the stack of tortillas in microwave oven for 15-30 seconds.
PLACE 1/8 cup of cheese lengthwise along center of each tortilla; SPRINKLE 1 teaspoon onions evenly over the cheese.
SPOON 1 tablespoon salsa evenly over the onions; LADLE 3 tablespoons chili evenly over the salsa.
PLACE one hot dog over the chili; LADLE 3 tablespoons chili evenly over the hot dog.
SPOON 1 tablespoon salsa evenly over the chili; SPRINKLE 1 teaspoon onion over the salsa.
PLACE 1/8 cup of cheese evenly over the entire mound; COMPACT each mound tightly and uniformly with hands.
FOLD the sides of tortillas envelope-style; ROLL tortillas up tightly like a burrito.
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!".