Pigs in Ponchos with camp fries

Several months ago I had found a Rachael Ray recipe that looked like a great campfire meal: Pigs in Ponchos. I tweaked the original recipe a bit for our kiddos and we gave it a go over our last camping trip.

Ingredients for the piggies:

8 hot dogs

1 16 oz can of refried beans

16 flour tortillas (8-inch)

1 cup salsa

Yellow mustard

2 cups shredded colby-jack cheese

Cooking spray

First grill the hot dogs for a few minutes to heat them through. Meanwhile, heat the beans either over the fire in a saucepan or in a microwave, adding some water to thin for easier spreading.

I created an assembly line to put these together:

Top eight tortillas with a thin layer of salsa, a line of mustard, and a nice helping of cheese, then stack another tortilla on top.

Spread the top tortilla with refried beans and add some more cheese. Put a hot dog at one end.

Roll up the tortillas around the hotdog. We sprayed a cast iron pan with cooking spray and then cooked them over the fire. (You could also spray the roll ups with cooking spray and grill them over the fire.)

Cook until brown and crisp.

Meanwhile we were cooking camp fries in the foil packets over the fire. We somehow neglected to take pictures of this process, but it’s simple.

Take a sheet of foil, spray it with cooking spray, then layer thawed, frozen fries, cheese, and any other ingredients you like on your fries (like bacon bits, onions, etc.). Tightly fold up the foil packs and set them over the fire or grill. Cook until heated through and the cheese has melted.