Chili-Dog Quesadilla Wrap

You heard right. I had too many tortillas in the fridge, and we eat just about any other kind of meat in them, so why not hot dogs? These dogs have at least two places to stuff—in between the tortillas and in the hot dogs themselves. If you can find another spot, let me know. What you stuff in and where is part of the fun. I’m making the traditional quesadilla with shredded cheese and chopped green chiles, then wrapping it around a chili dog with my homemade sauce and browning the whole thing on a griddle.

As far as flavors go, my hot dog sauce is spicy with cloves, nutmeg, and paprika, so I had to think about how to fill the quesadilla without any clashing flavors. If you try your own wrap, make sure all the flavors go together. You could even put more cheese in the dog and skip the sauce.

I thought it would be a heavy meal, too filling, but that wasn’t the case at all. It was a nice change from a chili dog in a bun. A little crunch on the outside, then melty cheese, then the savory dog and sauce in the middle.

Chili-Dog Quesadilla Wrap

Servings: as many as you can eat
Time: 30-40 mins
Difficulty: easy
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The recipe time does not include the time to make your own hot dog sauce. I made a half recipe of the sauce the day before and still had to put much of it in the freezer in small containers: https://kitchenportfolio.wordpress.com/2014/07/20/hot-dog-sauce/

Hot dog sauce (recipe link above)

Natural casing weiners

Soft taco sized flour tortillas—I used both white and whole wheat

1 can chopped green chiles, rinsed and drained

Monterrey Jack cheese, shredded

Once your sauce is made, this recipe is mostly a matter of construction.

Bring a saucepan of water to a boil. Turn off heat and place hot dogs in the water. Cover and let sit for 20 minutes.
Heat tortillas in the microwave in between paper towels to make them soft and pliable.
Arrange about 1/4-1/2 cup shredded cheese and chopped chiles on a warm tortilla. Cover with another tortilla and press down.
Slit a hot dog and place it in the center of the quesadilla. fill with hot dog sauce. A thick sauce works best.
Roll the quesadilla around the hot dog, bringing one side up over the sauce to begin. Roll as tightly as possible, then seal with a toothpick at an angle, so it doesn’t get in the way of browning.
Brown the rolled tortilla on a heated, oiled griddle over medium heat. Or you could brush the tortillas with oil. You want to keep turning to melt all the cheese in the quesadilla.

You can serve with more condiments, like more chili sauce or sour cream for dipping, but we didn’t find that to be necessary.