Mexican Style Hot Dog

Begin by preparing all of your ingredients. To roast the jalapeno peppers, I simply add them to a hot cast iron skillet. Allow them to roast on all sides, turning them throughout the cooking process. Heat until they are nice and blackened on all sides. Then, remove them from the pan and let them cool to the touch. Then clean them by removing the stems and seeds and slicing the peppers.

Cook your hot dog any way you like. For this particular recipe, I like to steam it in a steamer basket placed over a pot of simmering water. Cook for a few minutes until fully cooked. Then I lightly sear it in the hot cast iron skillet—just enough to add a little color.

To assemble the hot dog, warm the tortillas in the microwave or in a clean skillet over medium heat. Heat until they are nice and flexible.

Take one of the tortillas and spread the refried beans on the base of the tortilla. Then top with 3/4 of the cheese. Then add the sliced jalapeno peppers. Top with another warm tortilla, pushing down just a bit to melt some of the cheese. Then top the tortillas with the cooked hot dog and the remaining cheese.

You want your tortillas flexible at this point in time. If they are not warm and flexible, you need to heat them a bit longer. You can either add them back to a preheated skillet, with the lid on. Heat until they are nice, soft, and flexible. Or you can heat them in the microwave for about 15 seconds.

Roll the tortilla and hot dog, until you have the seam side down. The refried beans and cheese will serve as a the glue, keeping everything intact.

Slice it in half and serve with Sriracha sauce for additional heat.

This Mexican hot dog is creamy, has a nice flavor from the hot dog and a bit of heat from the roasted jalapeños. When you take a bite, it just blends all of those flavors into one. I hope you enjoy.