Tonight's Dinner: Mexican Hot Dogs
When most people eat hot dogs, they have them on buns with a variety of condiments on top. But what if instead of buns you served 'em up on flour tortillas? You get a delicious meal with half the calories.
I was visiting my in-laws over the weekend and since it was so warm, we decided to do a backyard barbecue. Since my son's only two years old, that means the only things he likes right now off the grill are hamburgers, sausages or hot dogs. So we made hot dogs.
People are very specific about their hot dogs and how they take them. If you're in Chicago, it's onions, yellow mustard, tomatoes and a dill pickle spear. New Yorkers tend to take them with mustard, sauerkraut and sauteed onions. I like mine simple – nothing but ketchup, mustard and sweet pickle relish. Every so often, if I'm feeling adventurous and I have some chili left over, I'll ladle a healthy spoonful of the spicy condiment over it. But this weekend I had my first Mexican hot dog.
I'd never heard of a Mexican hot dog before. Turns out it's just a chili dog served in a taco with lettuce and tomato. It was good, a little messy, but delicious none the less. And the best news, my son couldn't get enough. So the next time you're grilling up some hot dogs, shake things up a bit by serving them on tortillas instead of buns. Friends and family alike will be begging for seconds.
Mexican Hot Dogs
- 1 package of hot dogs
- 8 flour tortillas
- 2 cups chili (canned or homemade)
- 2 cups shredded cheddar cheese
- 2 tomatoes, chopped
- 2 cups shredded lettuce
- 2 green onions, sliced
- Preheat grill to 400 degrees F.
- Grill the hot dogs until browned and heated through, turning occasionally, about four minutes. Grill the tortillas until warm, about one minute.
- Place the hot dog in the tortilla. Ladle a spoonful of chili over the hot dog. Sprinkle with cheese, tomatoes, lettuce, onions and serve.