Nacho Chorizo Dogs

Flavorful chorizo sausage mixed with nacho cheese sauce top a Southwest inspired crescent dog.

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  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 8
 

Ingredients

Tortilla Strips

4
teaspoons vegetable oil
Gel food colors
2
Old El Paso™ flour tortillas for burritos (8 inch)

Dogs

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
8
hot dogs
1/3
cup pickled jalapeño slices
1/2
lb bulk chorizo sausage, crumbled
1
jar (15 oz) nacho cheese sauce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 To make Tortilla Strips: Heat oven to 375°F. Place 2 teaspoons of the oil in small dish; stir in 2 to 3 drops food color of your choice. Brush oil mixture over tortillas, working the brush until color is even. Repeat with remaining oil and additional colors. Using pizza cutter, cut tortillas into very thin strips. Bake about 8 minutes, stirring once, until crisp.
  • 2 To make Dogs: Leave oven setting at 375°F. Separate or cut each can of dough into 4 rectangles (8 rectangles total). If using crescent roll dough, press seams to seal. Place hot dog and 3 to 4 jalapeño slices at one short end of each rectangle. Roll up; pinch edges to seal. Place seam side down on ungreased cookie sheet. Bake 18 to 20 minutes or until golden brown; keep warm.
  • 3 Meanwhile, in 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add cheese sauce; cook over low heat until hot. Cover; keep warm.
  • 4 To serve, top each crescent dog with about 1/4 cup of the sausage mixture, then top with colored tortilla strips.
  • 1 To make Tortilla Strips: Heat oven to 375°F. Place 2 teaspoons of the oil in small dish; stir in 2 to 3 drops food color of your choice. Brush oil mixture over tortillas, working the brush until color is even. Repeat with remaining oil and additional colors. Using pizza cutter, cut tortillas into very thin strips. Bake about 8 minutes, stirring once, until crisp.
  • 2 To make Dogs: Leave oven setting at 375°F. Separate or cut each can of dough into 4 rectangles (8 rectangles total). If using crescent roll dough, press seams to seal. Place hot dog and 3 to 4 jalapeño slices at one short end of each rectangle. Roll up; pinch edges to seal. Place seam side down on ungreased cookie sheet. Bake 18 to 20 minutes or until golden brown; keep warm.
  • 3 Meanwhile, in 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add cheese sauce; cook over low heat until hot. Cover; keep warm.
  • 4 To serve, top each crescent dog with about 1/4 cup of the sausage mixture, then top with colored tortilla strips.

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Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
670
(
Calories from Fat
450),
% Daily Value
Total Fat
50g
50%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
70mg
70%;
Sodium
2170mg
2170%;
Total Carbohydrate
37g
37%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
20%;
Iron
10%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.