Hot dogs are an important part of many folks’ holiday and/or summer cook outs, indeed, they are an important fast-food option in my Northern Illinois environs – individual restaurants and local chains have dedicated supporters claiming theirs’ THE Chicago Dog (also spelled Dawg).
This post will do nothing to challenge those claims. There is no giardiniera, no poppy seed bun, sport peppers, tomato, pickle spear or celery salt. There’s not even (gasp!) a Vienna Beef hot dog…
There IS, however, a pretty close approximation in the form of Kirkland all-beef dogs from Costco – tasting suspiciously like some really nice locally-made dogs Costco had on special last summer – hmmm I wonder…
There is also that not quite – but still nice – New York(ish) chili sauce from yesterday’s post, some flour tortillas, cheese, and just because we happen to really like them, sliced black olives.
INGREDIENTS
•Beef hot dogs – I used six
•Flour tortillas – one for each hot dog
•Chili sauce – here’re two nice options:
New York(ish) Chili Sauce
Green Chile Sauce
•Sliced black olives (optional)
•Shredded lettuce, sliced tomato, sour cream
Note: if you don’t want to make your own chili sauce, you can substitute two (15 oz) cans of your favorite chili – with or without beans, as you prefer.
Heat your oven to 425º.
Spread some of your chili sauce of choice on the bottom of a casserole to cover – I used an 11-3/4 x 8-3/4″ casserole that fit six hot dogs, more than enough for the two of us for dinner.
Wrap each hot dog tightly in a flour tortilla and place, seam-side down, on top of the sauce in the casserole. Repeat to fill the pan.
Cover the rolled hot dogs with more of the chili sauce, then the shredded cheese and, if you like (we do) the sliced black olives.
Cover with foil – take care not to have the foil touch the cheese – and bake for 30 minutes.
Remove the foil and pop back into the oven for another 8 to 10 minutes.
Remove from the oven and let rest for ten minutes before serving.
We had ours with chopped romaine and tomato, and Rich had his with sour cream. I took a road less traveled and had mine with the chopped lettuce and tomato, but then a nice drizzle of celery seed dressing in place of the sour cream.
Traditional? No. But then, what part of this recipe is traditional?
BTW, all thanks to the folk at bigoven.com for the original recipe.