Jacks Friday meals #freezermeals #hotdogs

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Burrito dogs
5 bun-length (6 inches) hot dogs
2 12" round flour tortillas
⅓ cup yellow mustard
1 tablespoon sweet pickle relish
1½ tablespoon finely minced red onion
½ cup shredded cheddar cheese
2 tablespoons olive oil
2 teaspoons poppy seeds optional
Instructions
Preheat the oven to 350-degrees Fahrenheit (175 degrees Celsius)
Place the hot dogs onto a parchment-lined baking sheet and cook in the preheated oven for 7 minutes.
While the hot dogs are cooking sit together the mustard, sweet relish, and minced red onion in a small bowl. Set aside.
Increase the oven temperature to 375 degrees Fahrenheit.
To prepare the burrito dogs, place approximately 1 tablespoon of shredded cheese (in a line) about 3 inches from one end of the tortilla.
Place the preheated hot dog on top of the shredded cheese and spoon the mustard relish over the hot dog.
Fold and roll the tortilla over the hot dog and fillings (egg roll style) and place the burrito dogs, seam side down onto a parchment lined baking sheet.
Brush each burrito dog with olive oil and top each with the poppy seeds.
Cook the burrito dogs in the oven for 10-12 minutes, or until the tortillas are lightly golden brown.

Corn dog Casserole
15 ounce can cream style sweet corn
15 ounce can whole kernel sweet corn, drained
1 cup sour cream
1/2 cup (1 stick) salted butter, melted
1/2 cup shredded cheddar cheese
8.5 ounce box Jiffy Corn Muffin Mix
1 Tablespoon minced chives (optional)
1 teaspoon mustard powder
3 hot dogs, chopped divided use
Instructions
Preheat the oven to 400F degrees and spray an 11x7-inch baking dish (or similar size casserole dish) with nonstick spray; set aside.
Combine the corn, sour cream, melted butter, cheese, Jiffy mix, chives, mustard powder, and 2 of the chopped hotdogs in a large bowl.
Pour into the prepared baking dish and top with the remaining chopped hotdog.
Bake for 20 to 25 minutes until the center only slightly jiggles (oven times vary depending on the type of baking dish you used)