Mexican Hot Dogs

Mexican Hot Dogs

1 cup long grain white rice

2 cups water

½ tsp. salt

5 hot dogs, sliced not all the way through, lengthwise

¾ cup garden fresh salsa

¾ cup prepared salsa

¾ cup stewed tomatoes

1 cup shredded Monterey Colby Jack cheese

2 Chile peppers, thinly sliced

Preheat oven 350º

Cook rice according to package instructions. Place hot dogs in lightly greased glass dish. Cover with fresh garden salsa. Combine prepared salsa and stewed tomatoes. Mix with 2¼ cups of cooked rice. Spread over hot dog mixture. Sprinkle with cheese and top with slice Chile peppers.

Bake 350º for 40 minutes. Serve with sour cream and guacamole.

© Crackerberries 2014

Hot Dogs On The Glass

Many years ago I had this friend, Debbie Tucker, from Maine, who used to make this meal for her family quite often.  She would always tell me about it, and how good and easy it was to put together.  I never made it until the other day and she is right.  It is easy and it is good.  Thank you, Debbie Tucker!

3 cups mashed potatoes

8 hot dogs

4 slices American cheese

½ cup prepared mustard 

Paprika

Salt & pepper

Ketchup

Place hot dogs in a lightly greased glass baking dish; split lengthwise, but do not cut all the way through.  Fill each dog with mustard.  (I also added a layer of “rooster sauce” (Sriracha hot chili sauce). 

Cover with cheese slices (I used extra sharp cheddar cheese) and top with potatoes.  Sprinkle with paprika and salt and pepper; dot with ketchup.  Bake at 425º 15-20 minutes until potatoes are lightly browned.  Serve with side of veggies.

© Crackerberries 2011