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)
    vegetable oil
  • 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

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  1. In a large skillet, cook sausages for 3 to 4 minutes over medium heat. Remove from heat.
  2. 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.
  3. In the same skillet, heat oil over low-medium heat. Brown quesa dogs for 2 to 3 minutes.
  4. Place quesa dogs on a large serving platter. Sprinkle with green onions, tomato and bell pepper.
  5. 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.

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