Pigs in Ponchos

...or as Jeremy fondly calls them; Sweaty Swine. Appetizing yes?

Our new favorite summer meal.

Thank you Rachael Ray. The picture in her magazine is much prettier, but mine will just have to do. Here's the recipe in case your interested:

Ingredients:

• 8 good-quality hot dogs (we used Johnsonville Better Cheddar, we just love cheese)
• 1 can vegetarian (lard-free) spicy refried beans (16 ounces)
• 1 large poblano chili pepper
• 16 8-inch flour tortillas, heated to soften slightly
• 1 1/2 cups homemadeor store-bought salsa verde
• Yellow mustard, jalapeño mustard orhoney mustard (we nixed this, but to each their own)
• 2 1/2 cups shredded Monterey Jack cheese
• Cooking spray

PREPARATION

Pre-heat 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 size 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 an 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 four 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 and grill for a few minutes to brown and crisp the tortillas.

Enjoy with some cream soda, snow cones, gushers, and potato chips. {well, that's what we did. And we are SOOO healthy}