Chihuahua Dogs Hot Dog Tacos Recipes

CHILI DOG TACOS

Steps:

• Heat oven to 375°F. In 8-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and beans. Cook until thoroughly heated.
• Meanwhile, heat taco shells as directed on box.
• In 10-inch nonstick skillet, cook hot dogs over medium-high heat 2 to 3 minutes, turning frequently, until browned.
• Place hot dogs in taco shells; top each with ground beef mixture, cheese and onion.

CHIHUAHUA DOGS

Steps:

• Heat about 1 inch of oil in a skillet.
• Trim the tortillas to fit the hot dogs' length.
• Slit the hot dogs lengthwise, taking care not to cut clear through or to cut through the ends.
• Tuck strips of cheese into the slit along the length of the hot dog.
• Wrap stuffed hot dogs in tortillas and secure with toothpicks.
• Fry hot dogs in oil until browned on all sides, turning to brown evenly.
• Remove toothpicks before serving.
• These will be quite hot inside, so take care when eating!

CHIHUAHUA DOGS (HOT DOG TACOS)

Steps:

• Put hot dog sauce in a saucepan and cook at medium heat until hot.
• Place a frank in each taco shell. Top with the heated chili sauce and cheese.
• Place in microwave and and heat for 30 seconds or until the frankfurters are warm.
• Top franks with onions, tomatoes and lettuce (optional).

TACO DOGS

Steps:

• Prepare hot dogs according to package directions. Place a cheese slice and hot dog in each taco shell; top with beans.

CHORIZO SAUSAGE CHIHUAHUA DOGS

Steps:

• Prepare your Sausages grilled, baked, broiled, on your outdoor grill, or pan-fried. A 1 lb package will contain 5 sausages. I cooked mine with the onion slices on my George Foreman Indoor Grill.
• Warm up the grill for 5 minutes with the onions inside. Always spray your indoor grill with Pam prior to the warm-up period.
• Line the sausages up across the grates so you get grill marks on them. Close the grill and set your timer for 5 minutes.
• While the Sausages are cooking, spread your hot dogs bun, sprinkle a layer of shredded cheese inside, then insert them in your toaster oven until the cheese is slightly melted.
• Insert your cooked Chorizo Chihuahua Dogs into each bun on top of the bed of melted cheese. Top with your sliced onions and 2 tablespoons or more of your favorite salsa. You can also top with chili or other toppings of your own choosing.

CHIHUAHUAS IN A BLANKET

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!".