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These cheesedog and mushroom cups  are fun to eat and quick to make! 

Ingredients:

2 tbsp oil
1 cup mushrooms (sliced)
2 cloves garlic (finely chopped)
1 tbsp fresh ginger (finely chopped)
5 scallions (white and green parts separated, thinly sliced)
8 pieces CDO Idol Cheesedog (cut into bite size pieces)
1 medium carrot (shredded, about 1/2 cup)
1/2 red bell pepper (seeded and finely chopped)
2 cups cooked long grain rice
1/4 cup soy sauce
1 tsp toasted sesame oil
12 pcs iceberg lettuce leaves

Procedure:

1. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat then add mushrooms and cook, stirring occasionally.
2. Stir in remaining oil, garlic, ginger and white parts of scallions. Cook, stirring constantly, until fragrant for about 30 seconds. Add CDO Idol Cheesedog and sauté until just cooked through or for about 2 minutes long.
3. Add carrots and bell peppers to skillet and sauté until vegetables begin to soften or for about 3 minutes. Stir in rice, soy sauce and sesame oil. Cook, stirring constantly, until rice is coated and heated through.
4. Turn off heat and stir half of reserved scallion greens into hotdog mixture.
5. Divide hotdog mixture among lettuce leaves. Sprinkle with additional scallion greens before serving.