Popular
Latest From the Show
Hot Dog Flautas
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 5-pack 10- to 12-inch, 12-ounce hot dogs (preferred brand Niman Ranch’s Fearless Franks or Brat Hans) or 8 good-quality, 6-inch beef, pork or vegan dogs
- 1 tablespoon olive or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 Serrano peppers, seeded and chopped
- 1 can vegetarian spicy refried beans
- 1/2 cup water
- About 1 teaspoon (a scant 1/3 palmful) ground cumin
- 5 8-inch corn or flour tortillas if using 10- to 12-inch dogs OR 8 6-inch corn or flour tortillas for 6-inch dogs
- 1 1/2 to 2 cups shredded, easy-melting cheese such as Pepper Jack, Monterey Jack, Chihuahua or cheddar cheese
- Natural cooking spray or a little extra cooking oil, for lightly brushing tortillas
- For the Pico de Gallo: (make your own or use store-bought salsa)
- 1/2 small red onion, finely chopped
- 1 Serrano or jalapeño pepper, seeded and finely chopped
- Salt
- 3 plum tomatoes, seeded and chopped
- A small handful cilantro, chopped
Toppings
- 1/4 cup Mexican Crema or sour cream
- 1/4 cup yellow mustard
- Chopped lettuce
- Pickled jalapeño slices
- 1 small Hass avocado, dressed with lime juice
Yield
Serves: Makes 5 10- to 12-inch or 8 6-inch hot dogs
Preparation
Heat a skillet with about an of inch water over medium-high heat. When the water boils, reduce heat to a low simmer and add hot dogs to gently heat through.
Heat an outdoor grill or griddle pan over medium-heat or preheat oven to 375°F.
Heat a medium skillet over medium-high heat with the oil, a turn of the pan. Add onions, garlic and Serrano peppers, and season with salt and pepper. Cook to soften a couple of minutes, stirring constantly. Add beans and water, and stir to combine; season with cumin.
Slather the tortillas with beans and top with cheese. Shake excess water from the dogs, place them on one end of tortillas then wrap and roll them. Spray flautas with cooking spray or lightly brush with oil and grill, griddle or bake until dogs are crispy at ends and the tortillas are golden and crunchy-looking.
If making the Pico de Gallo, combine red onions, Serrano or jalapeno and salt, and let sit a few minutes. Add in tomatoes and cilantro.
Stir together the Crema and mustard.
Place flautas on a bed of lettuce or scatter lettuce over them. Top with pico de gallo and a few pickled jalapeños, some yellow mustard crema and diced avocado dressed with lime.