Chihuahuas in a Blanket

• 6 all-beef franks (Nathan's)
• 6 burrito-size flour tortillas (Mission)
• 12 ounces mild cheddar cheese or 12 ounces Velveeta cheese
• 15 ounces thick chili beans (1 can)
• 12 cup chunky salsa
• 2 green onions, sliced thin
• taco sauce
• nacho cheese sauce
• sliced olive (to garnish)

1. HEAT franks in gently boiling water about 2 minutes.
2. GRATE the cheddar cheese or slice the Velveeta into 1/4" x 1" x 4" strips.
3. WARM the stack of tortillas in microwave oven for 15-30 seconds.
4. PLACE 1/8 cup of cheese lengthwise along center of each tortilla; SPRINKLE 1 teaspoon onions evenly over the cheese.
5. SPOON 1 tablespoon salsa evenly over the onions; LADLE 3 tablespoons chili evenly over the salsa.
6. PLACE one hot dog over the chili; LADLE 3 tablespoons chili evenly over the hot dog.
7. SPOON 1 tablespoon salsa evenly over the chili; SPRINKLE 1 teaspoon onion over the salsa.
8. PLACE 1/8 cup of cheese evenly over the entire mound; COMPACT each mound tightly and uniformly with hands.
9. FOLD the sides of tortillas envelope-style; ROLL tortillas up tightly like a burrito.
10. TO FRY: Fry up to four Chihuahuas at a time in a medium-hot skillet with a little oil or butter, turning each until evenly golden-browned and crisp (drain on paper towels and allow to cool for 3 minutes).
11. TO BAKE: Brush each Chihuahua with oil or melted margarine or butter, or spray with non-stick cooking spray, then bake at 400 degrees for 25 minutes or until golden.
12. SERVING SUGGESTIONS: Serve as is, or top with taco sauce and/or warm nacho cheese sauce and garnish with olives; garnish plate with sliced avocado.
13. These go very well with Fritos brand corn chips or tortilla chips.
14. SNAP your fingers and shout,"OLE!
15. ".

flour tortillas, cheddar cheese, chili beans, chunky salsa, green onions, taco sauce, nacho cheese sauce, olive

Taken from www.food.com/recipe/chihuahuas-in-a-blanket-330773 (may not work)