Crispy dogs with Lusty Monk mustard, bacon-jalapeño dipping sauce Mexican-Pigs-In-A-Blanket-Recipezaar.card

Ingredients for the bacon-jalapeño dipping sauce:
1/4 cup Lusty Monk Orignal Sin Mustard
1/2 cup mayonnaise
4 slices cooked bacon, diced
1 jalapeño, seeds and stem removed, diced
1 clove garlic, finely minced
1 teaspoon chopped cilantro
Salt to taste

Ingredients for the crispy dogs:
8 corn tortillas
8 hot dogs
4 ounces of cheddar cheese, cut into 16 sticks
Oil for frying
Salsa for serving

To make the bacon-jalapeño dipping sauce, mix together the mustard, mayonnaise, bacon, jalapeño, garlic and cilantro. Add salt to taste and refrigerate while making the crispy dogs.

To heat up the tortillas, wrap them in foil and place in an oven set at 350 degrees for 10 minutes. (Alternatively, you can wrap the tortillas in a paper towel and microwave for 30 seconds.)

While the tortillas are heating, take each hot dog and make an incision down the center, lengthwise, making sure to not cut it all the way through. Stuff each split hot dog with 2 slices of the cheese.

When the tortillas are soft, place a cheese-stuffed hot dog in the center of the tortilla, roll to wrap and secure with toothpicks. In a heavy skillet, heat up 1 inch of oil to 350 degrees. Line a plate with paper towels. With a spatula, slide the tortilla-wrapped hot dogs into the oil and fry for about 30 seconds on each side or until crisp and lightly browned. Remove from the oil and drain on the paper-towel-lined plate.

Serve warm with bacon-jalapeño dipping sauce and salsa.

Yield: 2-4 servings