Pigs In Ponchos

(Courtesy of Rachel Ray)

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 an outdoor grill, indoor griddle or 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 under 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 of 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 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 then grill for a few minutes to brown and crisp the tortillas.

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