SONORAN HOT DOGS
Heat a grill or large skillet over medium-high heat.
Wrap each hot dog with a slice of bacon starting at one end and overlapping/securing with toothpicks.
Add olive oil to the skillet then onions to one side and the whole jalapeños on the other.
Rotate the peppers until blistered on all sides and cook onions until browned.
Remove from the pan and set aside.
In the same skillet add the bacon-wrapped hot dogs and cook by rotating until the bacon is cooked all around.
Slice the buns in half and insert bacon-wrapped hot dogs. Slather with mayo, chopped tomatoes, grilled onions, pinto beans, and then ketchup, yellow mustard, and hot sauce to hold the loose toppings in place.
Serve with blistered jalapeños and your favorite chips and guacamole.
