For pigs in a blanket Mexican style, we add refried beans and green chiles. Spice it up even more with pepper jack, jalapenos and guacamole. —Jennifer Stowell, Montezuma, Iowa
Pigs in a Poncho
Pigs in a Poncho
Prep Time
25 min
Cook Time
5 min
Yield
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
- Optional: Sour cream and salsa
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. 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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