Cheesy Tortilla Wrapped Mexican Hot Dogs

Step 1: Cheese Sauce ... Add the velveeta and rotel to a glass or microwave safe bowl; and, heat on medium at 2 minute intervals, stirring in between; until everything is melted - usually between 4-5 minutes total. Now, you can use the 'mild' or 'hot' rotel; I chose the mild - not everyone likes it too spicy. Once melted, add the scallions; and optional black olives. I happen to love the olives; but, they are optional. Then, set the sauce to the side to completely cool; it will also firm up. You may have some leftover sauce ... DON'T worry. Great on a burger, sandwich, dip for veggies or chips; and, try it in scrambled eggs! It will not go to waste.

Step 2: Avocado Sauce ... Add the avocado and lime juice to a small bowl; and, mash using a fork. Add the yogurt, cilantro, salt, and pepper; and, mix until you get a smooth consistency. Cover with plastic wrap; and, refrigerate until ready to serve. You can also use Mexican Crema or sour cream instead of yogurt if you prefer.

Step 3: Hot Dogs ... First, use a quality hot dog; and, most importantly - your favorite brand. Now, I like to slowly pan saute mine; until warmed through, and a light sear; but, you can use any method you like. I don't suggest a hard char on a grill. I actually add a little water to a saute pan (about 1/4" deep), and 1 teaspoon oil; add the dogs, and bring to a light boil. Reduce to medium until the water is gone; and, the dogs get a little color on them. Takes about 5-6 minutes. They are tender, not too brown; and, not dried out. They come our perfect - and, it's easy.

Step 4: Wraps ... Lay the tortillas on a cutting board; and, trim the right and left sides squaring it up - don't worry about the top or bottom. Spread the cheese sauce, which has firmed up and cooled, on the tortilla ... leaving a little room around the edges. Then, lay the warm hot dog on the bottom half of the cheesy tortilla; and, roll it up. If you want to secure it with a toothpick you can; I don't find it necessary. The cheese will help it stay together.

Step 5: Grill and Finish ... I like to use my flat cast iron grill pan; but, any non-stick pan would also work. Lightly spray or brush each of the tortillas with a non-stick spray or vegetable oil (it will help them brown up); then, grill on medium to medium low heat, turning often. I like to cover them with foil as they grill. Once the tortillas are golden brown and lightly crisp; and, the cheese is melted; they are done.

Step 6: Serve and ENJOY! ... Serve with the avocado yogurt dip. Not exactly on the healthy menu; but, it is just too much fun not to try. I rarely serve this as a dinner; most often it is an appetizer. Cut in half or thirds; and serve during game night; or, just as something fun.