Heat oil in large skillet over medium heat.
Make a slit lengthwise on each hot dog. Slice cheese slices into 4 strips each and place two strips in each hot dog slit.
Roll each hot dog in warm corn tortilla, fasten with toothpicks.
Using metal tongs, carefully place one rolled hot dog in hot oil at a time. Fry evenly on all sides, turning with tongs, until golden and crispy. Remove from oil and transfer to a paper towel lined plate to soak up excess oil. Repeat with remaining rolled hot dogs.
Remove toothpicks, serve immediately with ketchup and mustard.
Servings 3