This is the yummiest Cheesy Hot Dog Taquitos recipe (hot dog recipe no bun).
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These Cheesy Hot Dog Taquitos recipe has been my family favorite since we were kids!
Growing up in San Diego meant lots of very yummy recipes in the latin cuisine.
To cut costs, we used hot dogs instead of beef or traditional shredded pork.
My grandma used this Hot Dog Taquitos recipe way back in the 50’s boo!
In trying to feed 4 hungry growing kiddos in San Diego, she wanted to keep to her traditional hispanic roots, but needed to save money on expensive meats.
Thus, the Hot Dog Taquito was born!
I love this recipe, ate it abundantly as a kid and my family loves it today.
It’s also great if you’re looking for hot dog recipes without buns!
These Cheesy Hot Dog Taquitos are a twist on your traditional pork taquitos recipe.
I know you will get a kick out of these delicious and tasty Cheesy Hot Dog Taquito recipe as much as we do.
This is the yummiest Cheesy Hot Dog Taquitos recipe.
You can have a lot of fun with this Hot Dog Taquitos recipe!
As a cheese junkie, playing with different kinds of cheese for your taquitos is a lot of fun.
This recipe calls for Monterey Jack cheese to keep a coastal latin vibe.
But it’s just as delish with sharp cheddar cheese, pepper jack for extra spice or even queso!
I usually serve them with a side of pinto beans and Spanish rice.
Cholula, Tapatio, or Tabasco are great options for a taquito dipping sauce for this recipe.
Get ready for a simple & fun new dish for your Tuesday night dinner recipes!
Related Reading: Cheesy Ground Beef Chipotle Enchiladas
Hot Dog Taquitos Ingredients
To whip up some tasty Hot Dog Taquitos, you’ll start by wrapping hot dogs in soft corn tortillas.
Make sure they’re tucked in nicely so they crisp up evenly.
As they cook, the slices of Monterey Jack cheese will melt into the mix, adding a gooey goodness to each bite.
Serve these crunchy delights with a side of warm, seasoned pinto beans and Spanish rice for a simple yet satisfying meal. It’s an easy to do process that delivers big on flavor and comfort.
Flour vs Corn Tortillas
Flour tortillas, while pliable and soft, tend to create a wrap that’s more burrito-like, absorbing moisture and swelling to a chewier bite.
They’re great for certain wraps and dishes, but for taquitos, which are all about that crisp exterior, corn tortillas are the champions.
Corn tortillas are sturdier and less prone to sogginess, crisping up beautifully when fried to give you that quintessential crunchy shell.
Plus, they hold onto the filling without overshadowing the star ingredients, allowing the flavors of the hot dog and cheese to shine through.
Their smaller size and firmer texture make corn tortillas the ideal choice for crafting taquitos that crackle with each bite.
Whether you want something a little spicer or healthy, let’s get into some of these yummy substitutions you can try with this Taquitos recipe.
- Cheese Variations:
- Pepper Jack: Adds a spicy kick with its chili pepper bits.
- Sharp Cheddar: Offers a deeper, more savory flavor.
- Vegan Cheese: A dairy-free alternative for those with dietary restrictions.
- Cooking Oils:
- Avocado Oil: With a high smoke point, it’s ideal for frying and adds a hint of healthiness.
- Canola Oil: A heart-healthy option that fries up taquitos nicely without overpowering their flavor.
- Protein Options:
- Turkey Dogs: A leaner alternative to traditional hot dogs, still packed with flavor.
- Veggie Dogs: Perfect for vegetarians, they keep the meal plant-based.
- Cheese Filled Dogs: For extra cheesy connoisseurs, go for the cheese filled Hot Dogs!
- Additional Fillings:
- Beans: For a vegetarian taquito, refried beans can be used as the primary filling.
- Sautéed Veggies: Add a nutritious crunch with a mix of bell peppers, onions, and mushrooms.
- Taco Seasoning: Sprinkle some into the cheese for an extra Mexican flavor.
- Smoked Paprika: Gives a smoky touch to the taquitos.
Hot Dog Taquitos
- 12 Corn Tortillas
- 1 block Montery Jack Cheese
- 6 Hot Dogs
- 2.5 cups Vegetable Oil
- Prepare the Hot Dogs: Cut the Hot Dogs in Half lengthewise.
- Prepare the Cheese: Using a cheese slicer, slice your block cheese into long thin slices about 2-3 inches in length.
- Warm the Tortillas: Over a dry skillet, warm your tortillas on medium heat, roughly 10-15 seconds each sides. This will help prevent them from cracking.
- Assemble the Taquitos: Lay your tortiall on a clean flat surface. Place a slice of cheese in the center of the tortilla. Then place your hot dog on top of the slice of cheese.
- Roll your Taquitos: Roll the taquito tightly around the cheese and hot dog. Secure with a toothpick.
- Cooking the Taquitos: Fill a saucepan with vegetable oil, about 1-2 inches deep, and heat to around medium heat. Once the oil is hot, carefully place 1-2 taquitos onto the frying pan. Fry until they are roughly golden brown and crispy, 2-3 minutes on each side. Using tongs, remove the taquitos and place them in a baking dish with paper towels to soak up excess oil.
- Serve: With a side of hot sauce, pinto beans and cheesy Spanish rice! Add sour cream and pico de gallo for extra latin flare Enjoy!