Hot Dog Pizza-Dillas

From Everyday with Rachael Ray: April/May 2006

4 beef or pork hot dogs
1 Tbsp extra virgin olive oil (EVOO) plus extra for drizzling
Four 10-12inch flour tortillas
1/4 C mild chunky salsa
1/4 C ketchup
1 C shredded mozzarella or provolone cheese
1 C shredded cheddar cheese

Using a small knife, cut the hot dogs in half lengthwise, then into 1/2 inch pieces. Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the dogs and cook until browned all over, 2-4 minutes. Drain the crispy dog slices on paper-towel lined plates and pour off the excess fat.

Add a drizzle more of olive oil to the pan, then add 1 tortilla. Cook for 1 minute, then flip over and turn the heat to low. Place a big spoonful of the salsa on half of the tortilla, then spread it around with the back of the spoon. Add 2 squirts of ketchup and mix it into the salsa. Top the sauce with one-fourth of the cheese. Top the cheese with one-fourth of the hot dog pieces. Fold the tortilla over to form a half-moon shape. Press down on the folded tortilla with a spatula to flatten and make it stick together.

Cook the pizza-dilla, flipping it once more with a spatula, for 1 minute per side. Slide the pizza-dilla onto a plate and let it cool for 2 minutes, then cut into 4 wedges. Repeat with remaining ingredients. Eat plain or top with more ketchup, salsa, or even mustard and relish-whatever you like on hot dogs works here.