Pigs in Ponchos (Tortilla-Wrapped Franks and Beans)

June 2011
Pigs in Ponchos (Tortilla-Wrapped Franks and Beans)

by 72 people

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Makes: 8 servings

  • 8 good-quality hot dogs
  • 1 can  (16 oz.) vegetarian (lard-free) spicy refried beans
  • 1 large poblano chile pepper
  • 16 flour tortillas (8-inch), heated to soften slightly
  • 1 1/2 cups homemade or store-bought salsa verde
  • Yellow mustard, jalapeno mustard or honey mustard
  • 2 1/2 cups shredded monterey jack cheese
  • Cooking spray
  1. Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat. Parboil the hot dogs for a few minutes to heat through. In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.
  2. Meanwhile, grill the poblano (or cook over an open flame on the stovetop or under the broiler) until evenly charred. Transfer to a bowl, cover and let cool, then peel and slice.
  3. Make the ponchos: Top each of 4 tortillas with a thin layer of salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover each with another tortilla. Spread the top tortilla with some beans and set a dog at one end. Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas.