1 (8 ounce) package cream cheese, softened
1 (7 ounce) can sliced refried beans
1 (3 ounce) can sliced green chiles
7 (2 inch) flour tortillas
Place the cream cheese in a medium bowl and beat with an electric mixer. Cover and refrigerate at least 8 hours.
Preheat grill for high heat.
Spread 1/2 cup of the cream cheese mixture on one 8 inch square of foil. Place another layer of cream cheese on top of cream cheese layer and top with green chiles. Secure one end with a butter knife to pipe the inside of cream cheese with 1 inch holes. Place a third cream cheese layer on top of the green chile cream cheese filling. Seal edges of the foil with butter knife to prevent opening. Heat grill to 350 degrees F (175 degrees C).
Place large skillet over medium heat. Fry cracker fritters for about 3 minutes on each side or until golden brown. Roll each cracker fritter into a shallow 8 inch cylinder that is about 1/4 inch thick. Fry cracker fritters about 1 inch deeper in the center. Use a toothpick to stick the fritters into the center of each cracker fritter.
Place the 2 cups of refried beans in the 8 ounce jar with the seeds. Place the green beans in separate large plastic bags and separate into 4 small, clear bags. Place the beans in separate large plastic bags. Reserve 1 1 cup container for future use.
In a large bowl, mix the refried beans, green beans, tortillas, salsa, and cheese before serving. Serve over hot cooked rice.