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Pigs in a Poncho

For pigs in a blanket Mexican style, we add refried beans and green chilies. Spice it up even more with pepper jack, jalapenos and guacamole. —Jennifer Stowell, Montezuma, Iowa
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    8 servings

Ingredients

  • 8 hot dogs
  • 1 can (16 ounces) refried beans
  • 8 flour tortillas (10 inches)
  • 1 can (4 ounces) chopped green chiles
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups shredded Monterey Jack cheese
  • Oil for frying
  • Sour cream and salsa, optional

Directions

  • Heat hot dogs according to package directions. Spread beans over the center of each tortilla; layer with green chiles, olives and cheese. Place hot dog down center of tortilla. Fold bottom and sides of tortilla over filling and roll up; secure with a toothpick.
  • In a deep skillet or electric skillet, heat 1 in. of oil to 375°. Fry wraps in batches, seam side down, until golden brown, 2-3 minutes on each side. Drain on paper towels. Discard toothpicks before serving. Serve with sour cream and salsa if desired.
Nutrition Facts
1 serving (calculated without sour cream and salsa): 726 calories, 50g fat (14g saturated fat), 50mg cholesterol, 1494mg sodium, 48g carbohydrate (4g sugars, 5g fiber), 21g protein.

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