Chopped grilled hot dogs, red leaf lettuce, coleslaw, and mac 'n cheese on a flour tortilla. Served in a bowl. The inspiration for this recipe was my desire for a unique salad... with grilled hotdogs. How cool is that?! Grilled the hotdogs in my pretty blue grill pan provided by Lodge Manufacturing. Perfect light meal for any occasion. This recipe serves one. Easily multiplied. Enjoy!
4 franks, uncooked
2 cups water
vegetable oil cooking spray
1 flour tortilla
red leaf lettuce or iceberg lettuce, rinsed and drained
prepared mac 'n cheese
chopped white onions (optional)
shredded cheddar cheese (optional)
Place franks and water in a medium-sized saucepan. Boil
10 minutes to reduce sodium. Drain on paper towels. Lightly spray cast iron pan OR grill pan with vegetable oil cooking spray. Cook franks over medium-low heat until brown on all sides (cast iron pan) or until nice grill lines form (grill pan). Drain on paper towels.
Toast flour tortilla on both sides (about 5 minutes). I used a small skillet to create a bowl shape (optional). Place toasted tortilla in a regular bowl. Layer with lettuce. Top with chopped grilled hot dogs, coleslaw, mac 'n cheese. If desired, add chopped white onions (optional) and shredded cheddar cheese (optional). Serve immediately.