HOT DOG BURRITO
A Fun Food Friday recipe presented by Giant EagleCheck out this twist on a ballpark classic!


INGREDIENTS
- 4 Sugardale hot dogs
- 1/2 of a green pepper
- 1/2 red pepper
- Approximately 6 slices of jalapenos per burrito
- 2 (12 inch) Jalapeno Cheese tortilla (could also use flour tortilla)
- 4 (6 inch) corn tortillas
- 2 fried eggs
- 1 cup cheddar cheese
- 1/2 cup black beans (prepare your own or use canned)
- 1/2 cup brown rice (make according to recipe on package)
- 2 tablespoons salsa (prepare your own or store bought, I used Giant Eagle's fresh salsa)
- 1 avocado (sliced or chunked)
- Utz white corn tortillas (broken into small pieces)
- Drizzled sriracha sauce
- Approximately 1 tablespoon sour cream to top
- Roasted kale (optional)
DIRECTIONS
- Wash your hands
- Grill your hot dogs, peppers, and tortillas
- Fry eggs
- Lay out grilled tortillas placing 6 inch in the center of 12 inch.
- Build your burrito by placing cheese, hot dog, black beans, rice, salsa, peppers, jalapenos, avocado, Utz white corn tortillas, and fried egg
- Place another 6 inch tortilla on top
- Fold the 12 inch tortilla over to form your round burrito
- Place in a skillet to brown both sides
- Drizzle with sriracha sauce and sour cream (Giant Eagle Fresh Salsa or make your own)
- Place on roasted kale (optional)
- Enjoy while watching the Buccos Raise the Jolly Roger