PER SERVING (1/2 of recipe, 3 fajitas): 310 calories, 4g fat, 932mg sodium, 54g carbs, 7g fiber, 12g sugars, 14g protein -- PointsPlus® value 8*
We love taking two of our favorite foods and making a new recipe out of 'em. Weeeeeeee!
1/2 cup canned diced fire-roasted tomatoes, drained
2 tbsp. finely diced onion
1/4 tsp. chopped garlic
1/8 tsp. black pepper
1/4 cup fat-free sour cream
1 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
3 hot dogs with about 40 calories and 1g fat each (like Hebrew National 97% Fat Free)
1 cup sliced onion
1 cup sliced bell pepper
Six 6-inch corn tortillas
1/2 cup shredded lettuce
Optional toppings: relish, jarred sliced jalapeños
In a small bowl, combine tomatoes, diced onion, garlic, and black pepper. Mix well and refrigerate until ready to serve.
In another small bowl, combine sour cream with Dijonnaise and mix well. Refrigerate until ready to serve.
Cut hot dogs in half widthwise, leaving you with 6 pieces. Slice each piece in half lengthwise, and then slice each of those pieces in half lengthwise, yielding 4 even strips per piece, for a total of 24 strips. Set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add sliced onion and bell pepper. Stirring occasionally, cook until partially softened, about 5 minutes.
Add hot dog strips to the skillet with the onion and bell pepper. Stirring occasionally, cook until strips are hot and slightly crispy, about 3 minutes. Transfer to a plate and set aside.
Place tortillas on a microwave-safe plate, and warm slightly in the microwave. Serve fajita mixture with tortillas, tomato mixture, sour cream mixture, shredded lettuce and, if you like, optional toppings.
Assemble, fold, and chew!
MAKES 2 SERVINGS