Sonoran Style Bacon Wrapped Cheesy Hot Dogs
Rainy Day Bites
6 Hot dog buns or Bolillo rolls (or other rolls, preferably not split), top cut down the middle lengthwise, leaving ½ inch at each end
6 bun-length All-beef hot dogs
6 slices Hickory smoked bacon (regular, not thick)
3 slices Tillamook Farmstyle Thick Cut Sharp Cheddar Sliced Cheese, cut into ¼ inch long strips
3 slices Tillamook Farmstyle Thick Cut Pepper Jack Sliced Cheese, cut into ¼ inch long strips
1 15.5 oz can Pinto beans, drained and warmed
1-2 Tomatoes, diced
½ White onion, diced
6 Yellow chili peppers
Mexican crema (see below or mayo)
Cilantro (to garnish)
Flat cast iron griddle
Heat a small flat cast iron griddle (or pan) over high heat. Place peppers on hot griddle and turn until each side just begins to blacken, about 1-2 minutes per side. Set aside on a plate. Wipe off griddle. Note: you can also prepare these in the oven. Put peppers on a sheet pan, under the broiler, and turn after each side has a few blistered spots.
While peppers cook, prepare the hot dogs. Using a small paring knife, make a slit down the center of each hot dog. Take three, ¼ inch sections of cheese slices and tuck them inside the opening. The first set of three won’t quite fill it all the way, so, take a second set of three and trim to fit and tuck inside the opening. Wrap each hot dog with a slice of bacon, securing the ends with a wooden toothpick. Place hot dogs on the hot griddle and cook, turning occasionally, until bacon is crisp on all sides, about 10-12 minutes. Wipe pan. Carefully remove toothpicks.
(Optional) Heat rolls -cut side down- on flat griddle until lightly toasted (about 20-30 seconds.
Fill rolls with beans and bacon-wrapped cheesy dog, and then top with tomatoes, onions, mustard, and crema. Garnish with cilantro.
Serve with roasted pepper and tortilla chips.