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Begin by preparing all of your ingredients.
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To roast the jalapeno peppers, I simply add them to a hot cast iron skillet.
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Allow them to roast on all sides, turning them throughout the cooking process.
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Heat until they are nice and blackened on all sides.
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Then, remove them from the pan and let them cool to the touch.
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Then clean them by removing the stems and seeds and slicing the peppers.
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Cook your hot dog any way you like.
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For this particular recipe, I like to steam it in a steamer basket placed over a pot of simmering water.
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Cook for a few minutes until fully cooked.
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Then I lightly sear it in the hot cast iron skilletjust enough to add a little color.
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To assemble the hot dog, warm the tortillas in the microwave or in a clean skillet over medium heat.
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Heat until they are nice and flexible.
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Take one of the tortillas and spread the refried beans on the base of the tortilla.
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Then top with 3/4 of the cheese.
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Then add the sliced jalapeno peppers.
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Top with another warm tortilla, pushing down just a bit to melt some of the cheese.
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Then top the tortillas with the cooked hot dog and the remaining cheese.
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You want your tortillas flexible at this point in time.
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If they are not warm and flexible, you need to heat them a bit longer.
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You can either add them back to a preheated skillet, with the lid on.
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Heat until they are nice, soft, and flexible.
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Or you can heat them in the microwave for about 15 seconds.
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Roll the tortilla and hot dog, until you have the seam side down.
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The refried beans and cheese will serve as a the glue, keeping everything intact.
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Slice it in half and serve with Sriracha sauce for additional heat.
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This Mexican hot dog is creamy, has a nice flavor from the hot dog and a bit of heat from the roasted jalapenos.
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When you take a bite, it just blends all of those flavors into one.
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I hope you enjoy.
