Hot dogs and burritos go together like, well hot dogs and burritos! This is a fun variation on a campground hot dog. You can use any style franks, but bratwursts are the chef's favorite. Bon Appetite!
From the Mad Chef of the Forest: You can use just about any burrito or hot dog topping for this recipe. Try chili beans, diced onions, jalapeno and mustard with sweet relish and shredded cheese. This recipe can be customized any way you like; you can even make it into a dutch oven chimichanga.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- beef bratwurst
- flour tortillas
- Recommended Fixings:
- diced onions
- sweet relish
- shredded cheese
- I like to use all-beef bratwurst but any pre-cooked sausage is good.
- Steam hot dogs in about a 1/2 inch of beer in a covered pot for just a few minutes to get them puffy and moist.
- Place the hot dogs on the grill and roll around browning on all sides.
- Wrap the hot dog in a flour tortilla with your choice of fixings. The chef recommends diced onion, sweet relish, finely chopped jalapeno, mustard, and shredded cheddar cheese.
- Fill the bottom of a preheated dutch oven with the wraps and dollop the tops with pieces of butter. Choose a dutch oven that matches the amount of burritos you want to make, but not a deep one.
- Bake with top and bottom coals for a few minutes or until the bottoms of the tortillas just start to brown.
- Take off of the bottom coals and bake for about ten minutes with the top coals until the tops are browned.
- To make the hot dog burritos crispy like chimichangas, turn them once or twice to get butter evenly distributed all around, then leave them on the bottom coals a little longer.
- Try dipping them in ketchup, barbeque sauce, ranch, or your favorite condiment.
About the Chef: Bob Sollima, "The Mad Chef of the Forrest" has been dutch oven baking for almost 40 years, 26 years of which he spent living in the backcountry. Sollima has camped extensively the past two summers and has cooked dutch oven goodies for various celebrities in the backcountry.
"You really have to camp for a spell to appreciate the wonders of the dutch oven. Anything you can bake in your conventional oven at home, you can bake in a dutch oven, and most of the time it tastes better in the dutch oven. Maybe it's the great outdoors or more likely, the sealed-in blended flavors one gets from the dutch oven by the campfire." ~ The Mad Chef of the Forest
More Dutch Oven Recipes from the Mad Chef of the Forest:
- Breakfast Fritatas served Italian or Mexican Style
- Veggie Medley with Home Fries Variation
- Eggplant Parmigiana
More Camping Recipes and Campground Cooking: