Lay out 4 tortillas on the counter. Add ¼ cup nacho cheese to each tortilla and spread evenly to the sides.
Divide the jalapeno and green onions between each tortilla.
Sprinkle chili powder on each tortilla – lightly. You don’t want to use too much!
Add ½ cup shredded cheese to each tortilla.
Place one hot dog on one end of the tortilla. Tightly roll the tortilla and place seam side down on the counter. Repeat with the other 3 tortillas.
Heat 1-2 Tbsp vegetable oil in a large skillet over medium heat. Add the rolled-up tortillas, placed seam side down. Cook for 2-3 minutes or until the bottom is golden brown then flip over and cook the other side for 2-3 minutes until golden brown.
Remove from the skillet and place on a serving platter. Add the sour cream to a Ziploc bag and snip a tiny piece of the corner. Pipe the sour cream over the top of each tortilla.
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Lay out 4 tortillas on the counter. Add ¼ cup nacho cheese to each tortilla and spread evenly to the sides.
Divide the jalapeno and green onions between each tortilla.
Sprinkle chili powder on each tortilla – lightly. You don’t want to use too much!
Add ½ cup shredded cheese to each tortilla.
Place one hot dog on one end of the tortilla. Tightly roll the tortilla and place seam side down on the counter. Repeat with the other 3 tortillas.
Heat 1-2 Tbsp vegetable oil in a large skillet over medium heat. Add the rolled-up tortillas, placed seam side down. Cook for 2-3 minutes or until the bottom is golden brown then flip over and cook the other side for 2-3 minutes until golden brown.
Remove from the skillet and place on a serving platter. Add the sour cream to a Ziploc bag and snip a tiny piece of the corner. Pipe the sour cream over the top of each tortilla.
Serve and enjoy!
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