- 8 good-quality hot dogs
- 1 can vegetarian (lard-free) spicy refried beans (16 ounces)
- 1 large poblano pepper
- 16 flour tortillas (8-inch), heated to soften slightly
- About 1 1/2 cups homemade or store-bought salsa verde
- Yellow mustard, jalapeño mustard or honey mustard
- 2 1/2 cups shredded Monterey Jack cheese (about 3/4 pound)
- All-natural cooking spray
Heat a griddle or grill pan over medium-high heat or prepare an outdoor grill.
Parboil the hot dogs for a few minutes in boiling water 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, char the pepper evenly over an open flame on the stovetop, under a hot broiler or over the grill coals. Cool the pepper in a bowl covered with plastic wrap, then peel, seed and slice.
To make the quesadilla "ponchos," top each of four tortillas with a thin layer of salsa, a swirl of mustard, a few slices of pepper and lots of cheese; top with the remaining four tortillas. Spread the top of each quesadilla with some beans and set a dog at one end. Wrap and roll the quesadillas around the dogs; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas evenly on all sides and melt the cheese.