Prep 5 mins
Cook 30 mins
My mom used to make these when I was growing up. I loved them and still do today!
Make and share this Mexicali Hot Dogs recipe from Food.com.
- 8 hot dogs (I use Oscar Meyer)
- 8 corn tortillas
- 1⁄2-1 cup shredded cheddar cheese (or cheese of your choice)
- oil (for frying)
- Fry corn tortillas in oil (10 seconds per side), drain on paper towels.
- Fry hot dogs in separate pan.
- Put hot dogs in tortillas and sprinkle with cheese.
- Roll up tortillas.
- Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted.
What a neat recipe! The only thing I did differently was to cook the weiners on the bbq, rather than fry them. I typically do weiners wrapped up in Pillsbury Crescent Rolls when I want to do something different with them, but I decided to try this for lunch today in honour of the Zaar Mexicana Cook-A-Thon and I'm glad I did. They're easy, tasty, and my family woofed them down; my teenage son even asked that I do them again :-) Thanks for sharing!
DH & I loved them! I used Nathans "Bigger-Than-The-Bun" Franks, Mission medium soft flour tortillas, 4-cheese Mexican blend, and added sauteed chopped onions. I didn't fry the tortillas - just sprayed both sides with butter-flavor cooking spray, put the franks in them, then onions, then cheese. I rolled them up and stuck a toothpick in each to secure, sprinkled with a tad more cheese, then baked at 350 degrees for 15 minutes. I removed the toothpicks, garnished with salsa and served with sides of beans and slaw. Thanks Lori for a delicious, easy recipe.
This reminds me of a recipe my mom used to make when we were kids, only she made them with bread and American cheese slices. I like this recipe because it's gluten-free and very easy to make! I enjoyed them dipped in a little ketchup.