• 8 beef hot dogs

• 1 cup (4 oz) shredded Monterey Jack Cheese
• 1 bottle(8 oz) taco sauce
• 8 hot dog buns, split
• 1 cup refried beans
• Shredded Lettuce
• 1 large tomato, diced
• 24 pickled pepper rings
• 1/4 cup fresh cilantro, minced (or to taste)

Method

Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2 inch of each end. Fill each pocket with 2 tablespoons cheese. Place in an ungreased 13-in.x 9-in. x 2-in. baking dish.

Pour taco sauce over hot dogs. Bake, uncovered, in preheated 350°F oven for 15-17 minutes or until cheese is melted. Spread the inside of each bun with 2 tablespoons refried beans. Top with lettuce, hot dog, tomato, pepper rings and cilantro.

Yield: 8 servings   

Contributor: Pat Ciesla

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