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
teaspoon cumin
teaspoon ground cayenne pepper
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, 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