These are my gringo Mexican pigs in a blanket (choncho means “chunky” or “chubby”). I brought them to a Cinco de Mayo party one Sunday, and they disappeared in seconds. It’s a very highbrow recipe that starts with Pillsbury crescent roll dough. You know it’s classy when you start with that! Just slit some smoked sausages, stuff them with Jack cheese and jalapenos, and then wrap them in the dough. Brush with garlic butter and bake the little piggies. A final sprinkling of cheese and smoked paprika is the gourmet touch. Viva Mexico!