Hot Dog Recipe

Cook hot dogs

Heat a nonstick skillet over medium heat. Add 1 tsp vegetable oil. Score each hot dog lengthwise with shallow diagonal slashes (optional, helps cook evenly). Place hot dogs in the skillet and cook, turning occasionally, until browned and heated through, about 5–6 minutes. Remove from pan and set aside.

Butter the tortillas

Lower heat to medium-low. Spread about 1/2 tbs of butter evenly on one side of each tortilla (butter helps to crisp the tortilla and adds flavor).

Assemble

Place a buttered tortilla butter-side down in the same skillet. On the center of the tortilla, layer 1/2 cup shredded Mexican cheese blend, place one cooked hot dog lengthwise, then sprinkle half the diced tomato, half the diced onion, 1/2 tbs cilantro, and 1/2 tbs pickled jalapeños if using. If using condiments, lightly brush mustard/ketchup/mayo on top of the hot dog before adding cheese to taste.

Fold and melt

Fold the tortilla over the hot dog (like a burrito or a folded quesadilla) so the edges meet. Add the remaining 1/2 tbs butter to the skillet and return the folded tortilla, seam-side down. Cook over medium-low heat until the bottom is golden brown and crisp, about 2–3 minutes. Flip carefully and cook the other side until golden and the cheese inside is melted, another 2–3 minutes. Press gently with a spatula to ensure even contact for melting.

Transfer the cooked hot dog tortilla to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Sprinkle the exposed filling with the remaining diced tomato, onion, and cilantro. Serve immediately with extra condiments and hot sauce on the side.