Mexican Mummy Dogs
Ingredients
8 all-beef hot dogs
2 extra-large burrito size soft flour tortillas (or more of smaller ones) or 4-6 very fresh corn torillas
1/2 cup canned refried beans
2 tablespoons butter
salsa or nacho cheese dip (optional)
8 “6-inch” wooden skewers (optional)
Preparation
1
Lay out a tortilla and spread refried beans all over one side in a thin layer.
2
Use a pizza cutter to cut tortilla in thin strips to make the “bandages”.
3
Pick up a strip and press on the hot dog, bean side down and wind it around like a mummy, pressing the beany side onto the hot dog. Repeat with other hot dogs. Don’t worry if they are slightly messy. When they brown, you won’t really notice it.
4
Heat butter in a non-stick skillet and brown hot dogs on all sides until crisp, turning gently. (If a piece of bandage comes loose, use a little bit of beans to stick it back down, like glue)
5
Carefully insert a wooden skewer into one end.
6
Serve mummy dogs with salsa or warm nacho cheese dip.
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About
These delicious mummy dogs are easier, quicker to make, and much lower in fat than using crescent rolls!
Yield:
8
Added:
Friday, October 18, 2013 - 5:58pm
