Grilled Hot Dog Quesadilla With Mango Pico De Gallo Recipes

GRILLED HOT DOG QUESADILLA WITH MANGO PICO DE GALLO

Steps:

• Heat grill to medium heat.
• Layer Singles and wieners on half of each tortilla; fold in half to enclose filling. Place each quesadilla in center of large sheet of foil; wrap securely.
• Grill 3 min., turning once. Meanwhile, combine remaining ingredients.
• Cut quesadillas into wedges. Serve topped with mango mixture.

HOT DOGS WITH PICO DE GALLO

Steps:

• Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
• Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
• Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
• Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
• Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.

GRILLED CHICKEN QUESADILLAS WITH HOT SALT PICO DE GALLO

Steps:

• Preheat grill to medium-high.
• Rub the chicken breasts with Morton® Hot Salt™, pressing the hot salt into the meat.
• Grill chicken for 5 to 6 minutes per side, basting with 1/2 cup of the barbecue sauce until fully cooked. Let cool. Thinly slice or shred the chicken breasts into thin strands. Set aside.
• In a bowl, combine the grilled chicken, onion, green onion, cilantro, 1/4 cup of the barbecue sauce and the cheeses. Season to taste with Morton® Hot Salt™.
• Preheat grill to medium.
• Lay a flour tortilla on a flat surface. On one half of one flour tortilla, place one eighth of the chicken and cheese mixture. Fold the top half over the chicken and cheese, pressing firmly to seal. Repeat with remaining tortillas and filling.
• Lightly spray both sides of the outside of each tortilla half moon with non-stick cooking spray. Sprinkle with Morton® Hot Salt™. Grill quesadillas for 2 to 3 minutes per side until the cheese is melted and the quesadillas are heated through.
• Serve with guacamole, sour cream and Hot Salt Pico de Gallo.

QUESADILLA HOT DOGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the hot dogs on a baking sheet and bake until heated through and beginning to brown on the bottom, about 10 minutes, flipping them halfway through the cooking time.
• Meanwhile, place 4 tortillas on a work surface. Top each tortilla with 1/3 cup shredded cheese and top with another tortilla. When the hot dogs have cooked 5 minutes and are ready to be flipped, place the quesadillas on the other half of the baking sheet. Continue to bake until the hot dogs are done and the cheese is melted.
• Meanwhile, whisk the sour cream, lime zest and lime juice together in a small bowl. Whisk in salt to taste. Transfer to a serving bowl or spoon the mixture into a squeeze bottle for a fun presentation.
• Remove the quesadillas and hot dogs from the oven. Spread 2 tablespoons of guacamole on each quesadilla. Top with a hot dog, followed by a squeeze of lime sour cream and some pico de gallo. Serve immediately.