Southwestern Cali Dogs

Submitted by Diana Adcock

"Inspired by the Angel Stadium Classic!"

 

• Ready In: 21mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 avocado
• 1 cup sour cream
• 4 teaspoons diced red onions, divided
• 4 flour tortillas, 6 inch size
• 4 all beef hot dogs
• 4 toothpicks
• 1 cup shredded lettuce, divided
• 1 cup salsa or 1 cup pico de gallo, divided
• 3 cups vegetable oil

directions

1. In a large skillet over medium high heat, heat oil.
2. In a food processor blend together the peeled, pitted avocado and sour cream until smooth.
3. Lightly steam the tortillas so they don't break when you roll them.
4. Lay the tortilas out side by side and place a hot dog on each one, not centered, closer to the edge.
5. Roll tortilla around hot dog until you get to the center of the tortilla, fold each end in and finish rolling.
6. Secure each seam with a toothpick.
7. Carefully place rolled dogs in the hot oil, turning after about 3 minutes-you want them golden brown.
8. Cook for another 3-ish minutes, remove from hot oil and drain on a paper towel.
9. Place lettuce on each plate.
10. Place fried hot dog on the lettuce.
11. Top with salsa, avocado cream and diced onions.