Ingredients:
8 good-quality hot dogs
1 can (16 oz.) vegetarian spicy refried beans
1 large poblano chile pepper
16 flour tortillas (8 inch), heated to soften slightly
1 1/2 c. salsa verde
Yellow mustard, jalapeno mustard or honey mustard
2 1/2 c. shredded monterey jack cheese
Cooking spray
Directions:
Preheat outdoor or indoor grill or a grill pan to medium-high heat. Parboil the hot dogs for a few minutes to heat through. In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.
Meanwhile, grill the poblano (or cook over and open flame on the stovetop or until the broiler) until evenly charred. Transfer to a bowl, cover and let cool, then peel and slice.
Make the ponchos: top each of 4 tortillas with a thin layer or salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover each with another tortilla. Spread the top tortilla with some beans and set a hot dog at one end. Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortilla.
1 comment:
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