Chicago Style Hot Dog Bowls

Try a traditional Chicago treat using a Old El Paso™ Taco Boats™! They are the perfect vessel for holding all the delicious toppings of a Chicago style hot dog. Don't forget the mustard!
Prep 15 Minutes
Total Time 20 Minutes
Servings 8

Ingredient List

Tacos

  • 8 all-beef kosher hot dogs
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)

Toppings

  • 2 teaspoons poppy seed, if desired
  • 2 whole kosher dill pickles, each cut into 4 spears
  • 1/2 cup chopped onion
  • 1 cup pickled sport peppers (from a jar)
  • 2 tomatoes, halved and sliced
  • 1/2 cup sweet pickle relish
  • 1/4 cup yellow mustard
  • 1/2 teaspoon celery salt
Advertisement
Advertisement
Recipe Continues Below

Preparation

  1. Add 1/2 inch water to 10-inch skillet. Heat over medium-high heat until simmering. Place hot dogs in skillet. Cover; steam 10 minutes.
  2. Meanwhile, heat tortillas as directed on package.
  3. Place poppy seed on plate, and dip cut edges of kosher dill pickles into seed. Place hot dogs in tortillas. Top with pickles and remaining Toppings.

Expert Tips

  • Make it your own! Try mixing it up with different toppings and condiments if you prefer a different variation of hot dog; the result will be just as delicious.

Nutrition

  • 1 Taco Calories 280 (Calories from Fat 150);  Total Fat 17g (Saturated Fat 6g ,Trans Fat 0g);  Cholesterol 25mg;  Sodium 1140mg;  Potassium 220mg;  Total Carbohydrate 24g (Dietary Fiber 1g ,Sugars 9g);  Protein 7g
  • % Daily Value: Vitamin A 15%;  Vitamin C 15%;  Calcium 4%;  Iron 10%
  • Exchanges: 1 1/2 Starch;  3 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

Ratings and Reviews

You may also like...

Advertisement