Burrito Style Hot Dog Roll Ups Recipes

HOT DOG ROLL-UPS

Steps:

• Cut a lengthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon. Separate crescent dough into 8 triangles. Place a hot dog on the wide end of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375° until golden brown, 12 minutes or until golden brown.

CHEESE AND HOT DOG BURRITOS

Steps:

• Heat wieners as directed on package.
• Heat tortillas.
• (nuke in the microwave until warm or flip over in a hot skillet to warm through) Place 1 hot wiener on lower third of each tortilla.
• Sprinkle each wiener with 1/4 cup of the cheese, and about 1 Tbs ketchup or taco sauce.
• Fold in sides and roll up.

BURRITO-STYLE HOT DOG ROLL-UPS

Steps:

• Place hot dogs in a medium frying pan over medium heat. Cook, turning occasionally, until cooked on all sides, about 5 minutes.
• Place 1 slice of American cheese in the middle of each tortilla. Place cooked hot dogs over the cheese slices. Roll up tortillas around the filling.
• Place all 4 roll-ups on a microwave-safe plate. Cook in the microwave for 10 to 12 seconds to fully melt the cheese and warm the tortillas. Drizzle ketchup and mustard over the roll-ups.

CHILI DOG BURRITO

Steps:

• Lay tortilla out and place cheese, onion, jalapeno and bacon in center of tortilla evenly, leaving room at each end to tuck in and roll into a burrito. Cut hot dog in half lengthwise, not cutting all the way through, then butterfly the hot dog open and add to burrito. Top with the french fries, Red Chili and sour cream and roll it up burrito style!
• Brown meat in a very large pot, then add the chili beans, tomatoes, tomato sauce, chili powder, granulated garlic, onion, cumin, bouillon, red pepper flakes, salt and pepper. Stir together and let simmer for 30 minutes.

HOT DOG ROLL UP

Steps:

• Place hot dogs between two paper towels and microwave on high for 20 seconds. Remove from towels and reserve the hot dogs hot.
• Lay one slice of American cheese on the center of each tortilla.
• Place hot hot dogs on top of each slice of cheese. Roll up each tortilla/cheese/hot dog by simply rolling from one end to the other.
• Place all four hot dog roll ups in the microwave and cook for an additional 10 to 12 seconds to fully melt the cheese and warm the tortillas.
• Remove from microwave and serve each hot dog roll up whole.

BURRITO-STYLE HOT DOG ROLL-UPS

Steps:

• Place hot dogs in a medium frying pan over medium heat. Cook, turning occasionally, until cooked on all sides, about 5 minutes.
• Place 1 slice of American cheese in the middle of each tortilla. Place cooked hot dogs over the cheese slices. Roll up tortillas around the filling.
• Place all 4 roll-ups on a microwave-safe plate. Cook in the microwave for 10 to 12 seconds to fully melt the cheese and warm the tortillas. Drizzle ketchup and mustard over the roll-ups.

HOT DOG ROLL-UPS

Steps:

• Cut a lengthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon.
• Separate crescent dough into eight triangles.
• Place a hot dog on the wide end of each triangle; roll toward the point.
• Place cheese side up on an ungreased baking sheet.
• Bake at 375 degrees F for 12 minutes or until golden brown.

HOT DOG MORNING BURRITO

Steps:

• Top tortilla with egg, cheese and frank; place on microwaveable plate.
• Microwave on HIGH 30 sec. or until cheese is melted.
• Fold in opposite sides of tortilla; roll up.

HOT DOG ROLL UPS

Steps:

• Roll cheese and tortilla around the hot dog, with the cheese on the inside.
• Microwave to warm.

HOT DOG EGG BURRITOS

Steps:

• Cut hot dogs in thin slices.
• Cook in small amount of butter until browned.
• Stir in beaten eggs and cook the scrambled eggs as usual. Remove to plate.
• Top with slices of cheese and melt in the microwave for about 20secs.
• Roll up all ingredients in flour tortillas.

BURRITO-STUFFED CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add the onion, bell peppers, jalapenos, garlic, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool
• Place 4 chicken breasts in a bowl near a wide work surface.
• Combine the salt, pepper, paprika, oregano, cumin, garlic powder in a small bowl, and mix together with a fork.
• Pour half of the spice mixture onto the chicken, set the other half aside to use later.
• Rub all the spices onto the chicken until completely coated.
• To pound out the chicken, first take a chicken breast and butterfly it by slicing half way into it to open it like a book, making sure not to slice it all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
• Onto each pounded chicken breast, rub on about 2 tablespoons refried beans, 1 tablespoon chopped tomatoes, 1 tablespoon cotija cheese, and 1 tablespoon cooked black beans. Make sure to not overfill the pounded chicken.
• Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
• Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
• For the chipotle sauce, add the tomato sauce, chipotle peppers, tomato paste, lime juice, and the remaining spice mixture to a blender and puree until smooth.
• Pour the sauce over the cooked chicken roll ups and sprinkle with more cotija cheese.
• Broil for 5 minutes or until the sauce bubbles and the cheese melts and browns slightly.
• Serve with cooked rice, avocado, sour cream, and/or pico de gallo.
• Enjoy!