Nacho Chorizo Dogs

By á-65702

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pillsbury.com

Ingredients

• 4 teaspoons vegetable oil
• Gel food colors
• 2 Old El Paso® flour tortillas for burritos (8 inch)
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 8 hot dogs
• 1/3 cup pickled jalapeño slices
• 1/2 lb bulk chorizo sausage, crumbled
• 1 jar (15 oz) nacho cheese sauce

Details

Servings 8
Preparation time 15mins
Cooking time 35mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

To make Tortilla Strips: Heat oven to 375°F. Place 2 teaspoons of the oil in small dish; stir in 2 to 3 drops food color of your choice. Brush oil mixture over tortillas, working the brush until color is even. Repeat with remaining oil and additional colors. Using pizza cutter, cut tortillas into very thin strips. Bake about 8 minutes, stirring once, until crisp.

To make Dogs: Leave oven setting at 375°F. Separate or cut each can of dough into 4 rectangles (8 rectangles total). If using crescent roll dough, press seams to seal. Place hot dog and 3 to 4 jalapeño slices at one short end of each rectangle. Roll up; pinch edges to seal. Place seam side down on ungreased cookie sheet. Bake 18 to 20 minutes or until golden brown; keep warm.

Meanwhile, in 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add cheese sauce; cook over low heat until hot. Cover; keep warm.

To serve, top each crescent dog with about 1/4 cup of the sausage mixture, then top with colored tortilla strips.

To make Tortilla Strips: Heat oven to 375°F. Place 2 teaspoons of the oil in small dish; stir in 2 to 3 drops food color of your choice. Brush oil mixture over tortillas, working the brush until color is even. Repeat with remaining oil and additional colors. Using pizza cutter, cut tortillas into very thin strips. Bake about 8 minutes, stirring once, until crisp.

To make Dogs: Leave oven setting at 375°F. Separate or cut each can of dough into 4 rectangles (8 rectangles total). If using crescent roll dough, press seams to seal. Place hot dog and 3 to 4 jalapeño slices at one short end of each rectangle. Roll up; pinch edges to seal. Place seam side down on ungreased cookie sheet. Bake 18 to 20 minutes or until golden brown; keep warm.

Meanwhile, in 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add cheese sauce; cook over low heat until hot. Cover; keep warm.

To serve, top each crescent dog with about 1/4 cup of the sausage mixture, then top with colored tortilla strips.