Pigs in a Poncho Recipe

3.5 3 3
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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3.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

Ingredients

  • 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

Directions

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.
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

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.

  • 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
  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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Reviews forPigs in a Poncho

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MY REVIEW
[email protected] User ID: 6706087 268764
Reviewed Jul. 1, 2017

"Like another reviewer said, the fat, calorie and sodium content in just one of these is through the roof and a little on a ridiculous side and that's BEFORE adding the sour cream. However, there's a way to make these that are quite tasty and a little less scary, if you're health-conscious like I am. So my star rating is for the 'lightened up' version without downgrading the original. First, use hot dogs that have fewer calories and less fat. Secondly, use fat-free refried beans. Go easy on the cheese and/or use reduced fat 4-cheese Mexican. And instead of deep-frying them, brush them lightly with your favorite oil and bake them in the oven until crunchy and brown. They can also be browned on a stovetop griddle or in a pan. They're super good without feeling too guilty for eating them."

MY REVIEW
Donna User ID: 9181566 267522
Reviewed May. 31, 2017

"No way would I feed my kids over 700 calories and basically 1400 mg of sodium in 1 meal. Get real, Taste of Home. Is anyone approving these recipes before publishing. Besides my kids wouldn't be satisfied with just one."

MY REVIEW
angela32 User ID: 3084463 263780
Reviewed Mar. 22, 2017

"I left out the olives and my boys loved these for a quick lunch!"

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