Mexican cuisine meets an American classic in this culinary mashup!
Jalapeno Cream Sauce
Wrap hot dogs in bacon.
Dust each dog in cinnamon/brown sugar mix.
Deep fry hot dogs for 3-4 minutes, and finish off for 1 or 2 minutes on the griddle.
Toast hot dog bun.
Ladle beans onto bun.
Cover with Pico de Gallo and sprinkle shredded Cheddar cheese.
Drizzle Jalapeno Cream Sauce onto the dog and enjoy!
Add jalapenos, red onion and garlic to food processor and purée.
Add remaining ingredients and purée until smooth. Reserve for hot dog topping.