10 Mins
15 Mins
  • 2 cups frozen tater tots
  • 2 teaspoons olive oil
  • 2 cups sliced beef hot dogs
  • 6 fajita size flour tortillas
  • 2 cups Cacique® Manchego, shredded
  • *For salsa rosada*
  • ½ cup mayonnaise
  • ¼ cup Cacique® Crema Salvadoreña
  • ½ cup ketchup
  • 1 tablespoon lime juice
  1. Combine mayonnaise, Cacique® Crema Salvadoreña, ketchup and lime juice in a medium bowl. Stir to combine all ingredients. Transfer to a serving bowl cover and refrigerate until ready to serve.
  2. Bake tater tots according to package instructions.
  3. Heat oil in a large saute pan over medium heat. Add hot dogs and fry for 5 minutes stirring frequently until they begin to brown. Add tater tots to hot dogs and fold for about 4 minutes. Remove from heat.
  4.  Heat skillet or comal over medium heat. Place tortilla and sprinkle with 2 tablespoons cheese. Top with ½ cup tater tot and hot dog mixture then top with 2 more tablespoons of cheese. Fold tortilla, flip and heat until tortilla is golden brown and cheese has completely melted. Slice and serve with salsa rosada.