Grill up Pati’s take on the classic bacon-wrapped hot dog!
MEXICAN DREAMBOAT HOG DOGS
6 to 8 slices bacon
6 to 8 turkey hot dogs
2 tablespoons canola or safflower oil
1 white onion (chopped)
1 tomato (seeded and chopped)
1/4 cup store-bought pickled jalapenos (chopped, or to taste)
1 cup ketchup
1/4 cup yellow mustard
6 to 8 hot dog buns
6 to 8 thick slices cheddar cheese
On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.
Heat a large griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the heat.
To make the salsa special, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until it is tender and the edges are beginning to brown, 5 to 6 minutes. Stir in the tomato and cook for another minute or so, until the tomato has softened a bit. Stir in the jalapenos, ketchup, and mustard and cook just until heated through, about 1 minute. Remove from the heat.
Open the buns but try not to separate the tops from the bottoms. Place buns cut side down on the griddle to toast for 2-3 minutes. Flip over, top with cheese and allow the cheese to melt, about 2 minutes, cover with metal bowl if necessary.
Place a bacon-wrapped hot dog on the bottom half of each bun and top with a generous amount of salsa especial. Cover the top halves and serve right away.