Mexican Mummy Dogs
By: Sue Lau
Published: Friday, October 18, 2013 - 5:58pm

Ingredients




8 all-beef hot dogs
2 extra-large burrito size soft flour tortillas (or more of smaller ones) or 4-6 very fresh corn torillas
1/2 cup canned refried beans
2 tablespoons butter
salsa or nacho cheese dip (optional)
8 “6-inch” wooden skewers (optional)

Preparation

1 Lay out a  tortilla and spread refried beans all over one side in a thin layer. 2 Use a pizza cutter to cut tortilla in thin strips to make the “bandages”. 3 Pick up a strip and press on the hot dog, bean side down and wind it around like a mummy, pressing the beany side onto the hot dog. Repeat with other hot dogs. Don’t worry if they are slightly messy. When they brown, you won’t really notice it. 4 Heat butter in a non-stick skillet and brown hot dogs on all sides until crisp, turning gently. (If a piece of bandage comes loose, use a little bit of beans to stick it back down, like glue) 5 Carefully insert a wooden skewer into one end. 6 Serve mummy dogs with salsa or warm nacho cheese dip.

About

These delicious mummy dogs are easier, quicker to make, and much lower in fat than using crescent rolls!