Pigs in Ponchos--Rachael Ray recipe. 8 good-quality hot dogs, 1 can (16 oz.) vegetarian (lard-free) spicy refried beans, 1 large poblano chile pepper, 16 flour tortillas (8-inch), heated to soften slightly, 1 1/2 cups homemade or store-bought Salsa Verde, Yellow mustard, jalapeno mustard or honey mustard, 2 1/2 cups shredded Monterrey jack cheese, Cooking spray.