CHILI DOG CASSEROLE

8 flour tortillas

2 (10 oz.) cans chili without beans

1 Tbsp. minced onion

6 to 9 drops of Tabasco Sauce

1 pkg. hot dogs

1 (8 oz.) can tomato sauce

1 can diced green chilies

1 cup shredded Cheddar cheese

Combine chili, onion, and Tabasco.  Place hot dogs into tortillas, top with 2 tablespoons of chili mixture, and roll up.  Arrange in a 9 x 13 inch dish, seam side down.  Add tomato sauce to remaining chili mixture and green chilies.  Pour over tortillas and top with shredded cheese.  Bake at 350º for 30 minutes.

CHILI EGGS

10 eggs

1 pt. (2 cups) small curd cottage cheese      

4 cups grated cheese Cheddar/Monterey    

1/2 cup flour

2-4 oz. diced green chilies                 

1/2 cup butter, melted then cooled      

1 tsp. baking powder

1/2 tsp. salt

Beat the 10 eggs until lemony.  Add the remaining ingredients to eggs and thoroughly combine.  Pour into a greased 9 x 13 casserole dish.

Bake at 350º for 35 minutes, or until center is firm.  Serve hot with salsa.