By Sue Lau,
Mexican mummy dogs
8 all-beef precooked hot dogs
2 extra-large burrito size soft flour tortillas or 4-6 very fresh corn or flour tortillas
1/2 cup canned refried beans
2 tablespoons butter
Salsa or nacho cheese dip (optional)
8 6-inch wooden skewers (optional)
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 鈥渂andages.鈥�
3. Pick up a strip and press on the hot dog, bean side facing the hot dog, and wind it around like a mummy, pressing firmly. Repeat with other hot dogs. Don鈥檛 worry if they are slightly messy. After they brown in the pan you won鈥檛 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.
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