Mexican Pigs in Blankets

The Super Bowl is here, which means it’s time for major snacks. Even if you have no idea who is playing (me too!), you can still pay attention to what you will be eating and serving.

As I was thinking about this very important subject, I realized…as much as everyone (I included) loves pigs in blankets, I don’t think I love those little tiny hot dog/sausages anymore. Maybe it’s a texture thing for me, but it got me going on a quest for a better pig in a blanket. Here’s our newest take: Mexican Pigs in Blankets. These use regular hot dogs instead of their tiny cousins, because they taste better and they aren’t as squishy. Corn tortillas add a little Tex-Mex kick, and cheese is always a good idea. Plus, they’re crisped up. Just yum.

PS: Do not be afraid of the light frying these little taquitos get. It’s so quick you won’t make a mess, and you won’t smell a thing.

Mexican Pigs in Blankets are the perfect little crunchy bite, sure to be the first thing to go this Sunday afternoon or anytime. Go Team (whoever you may be)!

Mexican Pigs in Blankets are the perfect little crunchy bite.

Mexican Pigs in Blankets

4 hot dogs
4 corn tortillas
Shredded cheddar cheese
Toothpicks 
1 ½ cups vegetable oil
Dijon mustard

Microwave the tortillas for 20 seconds to warm them. Place each hot dog in the center of a tortilla, then sprinkle with cheese. Roll the hot dog and cheese in the tortilla, and secure with toothpicks.

In a large, heavy skillet, heat the oil over medium-high heat. When the oil is shimmering, use tongs to carefully place the tortilla-wrapped hot dogs in the oil. Use the tongs to turn the taquitos so that all sides get golden and crisp – you will want to turn about every 20 to 30 seconds. Remove from the skillet and let the excess oil drain off of the taquitos on a paper towel-lined plate. 

When the taquitos are cool enough to handle, remove the toothpicks and carefully cut the taquitos into 1-inch pieces. Serve with Dijon mustard for dipping.