Tonight I made some “Hot Dog Flautas“, a recipe that I found in the July/August issue of Rachel Ray magazine. It was pretty easy to make and actually quite tasty.

In a large skillet, bring about 1 inch of water to a boil over medium-high. Reduce the heat to low, add the hot dogs and cook gently until heated through, about 5 minutes. If you desire, you can also grill the hot dogs like I did.

Heat a medium skillet over medium heat. Add a tablespoon of olive oil and allow to heat up. Add 1 small finely chopped white or yellow onion, 2 cloves of chopped garlic and 2 chiles if desired for extra heat. Season with salt and pepper. Cook, stirring constantly, until softened, for a couple of minutes. Stir in 1 can of refried beans and 1/4 cup water. Season with 1 teaspoon of ground cumin.

In a small bowl, combine 1/2 small red onion, finely chopped, and 1 jalapeno chile, also finely chopped. Sprinkle with salt and let the mixture stand a few minutes until juices form. Add 1 cup of chopped tomatoes and cilantro (if available) to make pico de gallo. (Instead of making your own pico de gallo, you can use store-bought pico or salsa.)

In a small bowl, stir together the crema and mustard. In another small bowl, dress the avocado with the lime juice.

To make the flautas, slather the tortillas with the bean mixture and top with some shredded Mexican cheese. Remove the dogs from the water (and pat dry) or grill. Place one dog at one end of each tortilla, then wrap and roll. Spray the flautas with cooking spray or lightly brush with oil and grill, griddle or bake, starting seam side down and turning occasionally, until the tortillas are golden and crunchy and the dogs are crispy at the ends, about 5 minutes.

Line plates with the lettuce. Top with the “flautas.” Garnish with the pico de gallo, mustard crema, diced avocado and a few pickled jalapeno slices.