Chimi-Chili Dogs

Pour enough oil into your frying pan to cover half a burrito (about an inch or so) then begin heating the oil on medium.

Assemble the chili dogs chimichanga style. Put a tortilla down, then add a hot dog on one end of the tortilla (not in the middle). Then spoon about 1/4 cup of the chili on top of that. Fold in the sides of the tortilla first, then roll from the side with the hot dog to the side without. (It should look like a restaurant burrito.)

Once you’ve assembled a couple of the chimis, the oil should be hot. Put one or two into the pan at a time, flap-side down. After a couple of minutes they should be golden brown and ready to be turned over. Cook for another couple of minutes on each side. Remove the cooked burritos to a paper towel lined plate and finish cooking the rest.

That’s right! In less than 10 minutes you can delight in a crispy-on-the-outside, oozing-and-gooey-and-meaty-on-the-inside Chimi-Chili Dog! Top it with sour cream, cheese, salsa and/or avocados for a full meal.