Chicago Style Hot Dog Bowls
Prep
15 Minutes
Total Time
20 Minutes
Servings
8
Ingredient List
Tacos
- 8 all-beef kosher hot dogs
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
Toppings
- 2 teaspoons poppy seed, if desired
- 2 whole kosher dill pickles, each cut into 4 spears
- 1/2 cup chopped onion
- 1 cup pickled sport peppers (from a jar)
- 2 tomatoes, halved and sliced
- 1/2 cup sweet pickle relish
- 1/4 cup yellow mustard
- 1/2 teaspoon celery salt
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Recipe Continues Below
Preparation
- Add 1/2 inch water to 10-inch skillet. Heat over medium-high heat until simmering. Place hot dogs in skillet. Cover; steam 10 minutes.
- Meanwhile, heat tortillas as directed on package.
- Place poppy seed on plate, and dip cut edges of kosher dill pickles into seed. Place hot dogs in tortillas. Top with pickles and remaining Toppings.
Expert Tips
- Make it your own! Try mixing it up with different toppings and condiments if you prefer a different variation of hot dog; the result will be just as delicious.
Nutrition
- 1 Taco Calories 280 (Calories from Fat 150); Total Fat 17g (Saturated Fat 6g ,Trans Fat 0g); Cholesterol 25mg; Sodium 1140mg; Potassium 220mg; Total Carbohydrate 24g (Dietary Fiber 1g ,Sugars 9g); Protein 7g
- % Daily Value: Vitamin A 15%; Vitamin C 15%; Calcium 4%; Iron 10%
- Exchanges: 1 1/2 Starch; 3 1/2 Fat
- Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet
