Puerco en un Poncho con queso
(pigs in a
poncho with cheese)
Yield 32 Pieces
Ingredients:
1 16-ounce package hot dogs (8 hot dogs per
package), drained
1 11.5-ounce tube
refrigerated cornbread twists
Directions:
1. Pat hot dogs dry. Preheat oven to
375 degrees F.
2. Cut each hot dog
into 4 pieces.
3. Unwind cornbread twists
and separate at perforations to form 16
strips. Cut each strip in half for a
total of 32 strips. Wrap one cornbread
strip around each hot dog section. Gently
press edges to seal.
4. Place wrapped hot
dogs, 1 inch apart, seam side down, on
ungreased baking sheets.
5. Bake in
preheated oven for 11-13 minutes or until
cornbread is light brown. Immediately
transfer to cooling rack.
6. Serve warm with
Queso Salsa.
Mexican Cheese Fondue
Ingredients:
3 cups shredded Mexican cheese blend
2
Tablespoons all-purpose flour
½ teaspoon
cumin
½ teaspoon ground cayenne pepper
¾
cup beer
2 Tablespoons tomato salsa
Directions:
1. In a medium bowl, stir cheese with
flour, cumin and cayenne.
2. Heat beer over
medium heat in a medium, heavy saucepan until
beer begins to simmer. Reduce heat to
medium-low and slowly add cheese mixture, ¼ cup
at a time, stirring, with a wooden spoon.
Stir constantly after each addition until
cheese is melted. Stir in salsa.
3.
Transfer to fondue pot. Using fondue
forks, dip warm Pigs in a Poncho into the
cheese fondue.
© National Hot Dog
& Sausage Council