Prep 10 mins
Cook 20 mins
Real home-made junk food. Can't remember where I found this 30+ years ago, but it's been a favorite with my family ever since - including the picky kid and my meat-and-potatoes husband. Easy, quick, fairly inexpensive. No. of servings depends on who shows up at the table; it will feed six or eight smaller kids, but only two or three teenaged boys. This probably isn't the original, since I haven't looked at the recipe since the first time I made it - it's that simple. And easy to vary - you can use different kinds of cheese, and I've thrown in diced chiles. My daughter, the former picky eater, sometimes uses chili with beans to make it a one-dish meal. I made this today, halving it, along with Stephanie Pharris' Bacon-wrapped Jalapeno Poppers (#105670) - a menu to avoid at my age, unless you enjoy being up all night with heartburn. But it sure tasted good! (And if you're really into digestive discomfort, you could add some chopped jalapenos to the dish. I think I'll pass on that one.)
- Preheat oven to 350 or 375.
- (This recipe isn't choosy.) Get out the hot dogs, cheese and tortillas.
- Wrap the tortillas in paper towels and warm for about 30 seconds in the microwave while you open the cans and the hot dog package.
- Spread a thin layer of chili in the bottom of an 8- or 9-inch square baking dish.
- Sprinkle 1 or 2 tablespoons cheese across a tortilla, top with a hot dog, roll up and place in the dish.
- When all are in the dish, pour the rest of the chili over the top and bake for 15-20 minutes.
- Sprinkle the rest of the cheese on top and bake until the cheese melts.
Easy, cheap and surprisingly good. Actually came out much better than expected. Was a big hit!
This is a great just got to camp and everyone is hungry meal. Have used it twice-the crowd seems to be growing. Thank you. Margie
Easy, quick and tasty. DS had a problem with the 'green stuff' in the chili I bought since I didn't have any homemade in the freezer. I used low carb tortillas. This is one of those 'wish I'd thought of that' meals. Thank you, Nancy Jo.