2tablespoonsfresh cilantro leaves, for garnish, optional
In a medium mixing bowl, combine Rio Luna Diced Jalapeño and Rio Luna Diced Green Chiles with chopped pineapple, red bell pepper, red onion, lime juice, sugar and salt. Set aside.
Using a bread knife, cut each dinner roll in half right down the center. Cut slits in both halves to create a mini hot dog bun. You can pinch the halves together to make them more slender, if you like.
Heat mini beef franks in a small sauce pan over medium heat with a splash of water or natural juices.
Place one mini frank in each mini hot dog roll.
Top with a spoonful of Jalapeño-Pineapple Salsa followed by crumbed cotija cheese and cilantro leaves, if desired.
Serve while hot or room temperature.
The FDA does not recommend that prepared meats be left at room temperature longer than 2 hours. If you don’t have dinner rolls or mini beef franks, you can use regular hot dogs and hot dog buns cut into thirds.