Give plain old franks a fun and flavorful Tex-Mex makeover by wrapping franks in tortillas and smothering them in an indulgent cheese sauce. Just imagine if hot dogs and quesadillas had one delicious baby. Pro tip: Make sure tortillas are room temperature or warm them in the microwave for 10 to 15 seconds to prevent cracking while rolling. Want to kick it up a notch? Fold black beans, mashed with the back of a fork, into the cheese mixture and then serve with salsa on the side for dipping or drizzle sriracha over the top.
Technique tip: Instead of placing the assembled quesadillas in the oven, you can also pan-sear them in a skillet that has been liberally sprayed with cooking spray (just takes a few minutes so they're golden brown on all sides). Although for me, the oven tends to be easier because I often double the batch for larger gatherings and can cook them on the baking sheet all at once.
Cheese Sauce (makes about 3/4 cup)
- 4 ounces reduced-fat cream cheese, at room temperature
- 1 cup reduced-fat shredded Mexican blend cheese or Colby Jack cheese
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons scallions, finely chopped (optional)
- 8 soft taco or fajita-sized tortillas (~6 inches), flour or corn
- 4 all-beef or poultry hot dogs (or swap in pre-cooked poultry sausages)
For the cheese sauce:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a small bowl, mix all of the cheese sauce ingredients until well blended. Set aside.
For the quesadillas:
1. Build each quesadilla by spreading about 1½ tablespoons of cheese sauce on one tortilla, and then top with another tortilla and add another 1½ tablespoons of sauce. Be sure to spread the sauce in a thin layer up to the edges.
2. Place a hot dog on one side of a double-layered tortilla and roll tightly like a burrito. Do the same with the remaining dogs and tortillas.
3. Place each "quesadilla dog" seam-side down on the prepared baking sheet. Mist them liberally with oil spray and bake for 15-20 minutes, until golden-brown. The cheese will start to ooze slightly from the ends. Allow to cool a bit before serving.