- 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
- 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.
Reviews forPigs in a Poncho
"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."
"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."
"I left out the olives and my boys loved these for a quick lunch!"