from Food Network Magazine July/Aug. '10
Rub hot dog with chile powder and wrap in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep fry in 350° vegetable oil until golden; sprinkle with cheddar Monterey Jack and bake at 375° until cheese melts. Top w/ salsa, sour cream, and jalapeños.
I'm sending this over to my friend Tina from Life in the Slow Lane at Squirrel Head Manor...cuz she's hosting Magazine Mondays this week!