Pigs in a Poncho Recipe
Pigs in a Poncho Recipe photo by Taste of Home
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Pigs in a Poncho Recipe

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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, Smithville, MO
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 8 servings


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

Nutritional 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.


  1. Heat hot dogs according to package directions. Spread beans over the center of each tortilla; layer with green chilies, 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.
  2. In a deep skillet or electric skillet, heat 1 in. of oil to 375°. Fry wraps in batches, seam side down, 2-3 minutes on each side or until golden brown. Drain on paper towels. Discard toothpicks before serving. Serve with sour cream and salsa if desired. Yield: 8 servings.
Originally published as Pigs in a Poncho in Taste of Home December 2015, p85

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