I absolutely LOVE chili dogs.
All beef, gluten-free hot dogs with no nitrates or nitrites, smothered with homemade chili, shredded goat or non-dairy cheese, extra tomatoes, onions and peppers…
Thing is, I get tired of doing chili dogs sans bun.
One of my worst allergies in yeast, and since many gluten-free breads are yeasted, I try to avoid them the majority of the time. (I make exceptions for holidays or special occasions, but not often.)
I wanted to find a way to have my chili dog and eat it, too – on a bun. Non-yeasted gluten-free breads taste like paste and are not a good option.
I’ve done lettuce wraps (okay for the hot dog, but NOT chili dogs) and, well, it just wasn’t the same.
What’s a girl to do?
Well, a few months ago, I tried tortilla shells – and they worked BEAUTIFULLY!
I use Old El Paso gluten-free corn stand up tortillas.
The tortillas held up well under the weight of the hot dog, chili and toppings. It did not crumble – and I was able to set it down to grab a drink. It also has more room than traditional hard shells, so you can load it down and go to town!
Tricks to using hard corn tortilla shells for chili dogs
There are a few tricks to using hard shells for your corn dogs.
Be sure to cover the bottom with lettuce, cheese or something that doesn’t have a lot of liquid. This will help the tortilla keep its shape.
Put the hot dog on after you cover the bottom. Never put the chili on bottom, as it will eventually seep through. Put the chili on AFTER the hot dog.
Be sure to leave enough room for other toppings.
If you overfill it, don’t worry – you can also make it into a taco salad!0