Give plain old franks a fun and flavorful facelift. In this Tex-Mex creation, I wrap them in tortillas and smother them in an indulgent cheese sauce.
Yield: 4servings
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Ingredients
For the cheese sauce
4ouncesreduced-fat cream cheese, at room temperature
1cupreduced-fat shredded Mexican blend cheese or Colby jack cheese
¼teaspoongarlic powder
⅛teaspoonground cumin
½teaspoonchili powder
2tablespoonsscallions, finely chopped (optional)
For the hot dogs
8soft taco or fajita-sized tortillas, ~6 inches, flour or corn
4all-beef or poultry hot dogs, or swap in pre-cooked poultry sausages
Instructions
Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.
In a small bowl, mix all of the cheese sauce ingredients until well blended. Set aside.
To assemble quesadillas:
Build each quesadilla by spreading about 1½ tablespoons of cheese sauce on one tortilla, and then top with another tortilla and add another 1 ½ tablespoons of sauce. Be sure to spread the sauce in a thin layer up to the edges.
Place a hot dog on one side of a double-layered tortilla and roll tightly like a burrito. Do the same with the remaining dogs and tortillas. Place each “quesadilla dog” seam-side down on the prepared baking sheet. Mist them liberally with oil spray and bake for 15 to 20 minutes until golden brown. The cheese will start to ooze slightly from the ends. Allow to cool a bit before serving.
*Instead of placing in the oven, you can also pan-sear them in a skillet that has been liberally sprayed with cooking spray (just takes a few minutes so they’re golden brown on all sides). Although for me, the oven tends to be easier because I often double the batch for larger gatherings and can cook them on the baking sheet all at once.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.