Our Jumbo BBQ hot-dog wieners are perfect for this crowd-pleasing recipe thanks to the hint of cumin and chili spices.
6 Lesters Jumbo BBQ hot-dog wieners
500 ml (2 cups)
Grated Tex-mex cheese blend
6 small (6″) flour tortillas
15 ml (1 Tbsp) chili powder
30 ml (2 Tbsp) pickled sliced jalapeno peppers (optional)
15 ml (1 Tbsp)
2 sliced green onions (scalions)
1 diced tomato
1/2 green pepper, diced
125 ml (1/2 cup sour cream (14%)
30 ml (2 Tbsp) fresh cilantro leaves, coarsly chopped (optional)
125 ml (1/2 cup) salsa
125 ml (1/2 cup) guacamole
In a large skillet, cook sausages for 3 to 4 minutes over medium heat. Remove from heat.
Spread cheese on tortillas from center to within 3.5 cm (1 1/2 inches) of edge. Season with chili powder and, if desired, garnish with ja-palenos. Place a sausage in the center of each tortilla and roll up tightly.
In the same skillet, heat oil over low-medium heat. Brown quesa dogs for 2 to 3 minutes.
Place quesa dogs on a large serving platter. Sprinkle with green onions, tomato and bell pepper.
Place sour cream in a squeeze bottle or airtight bag. If using an airtight bag, cut off one corner to make a homemade pastry bag. Zigzag the sour cream on top of the quesa dogs.
If desired, garnish quesa dogs with cilantro. Serve with salsa and guacamole.