LA Danger Dogs

For the topping

1. Transfer the Flamin' Hot Cheetos to a food processor and pulse until they reach a fine dust-like consistency.

2. Transfer the Cheetos dust to a dispenser or shaker for topping later.

For the bacon-wrapped hot dogs

3. Dry the hot dogs thoroughly with a paper towel.

4. Tightly wrap a single slice of thin-cut bacon spiraled around each hot dog from top to bottom.

5. Place the bacon-wrapped hot dogs seam-side down on a baking sheet and chill in the refrigerator until the bacon firms up and holds tightly around the hot dogs, about 15 minutes.

   Then 15 min of waiting

6. Preheat the front burner of a flat-top griddle over low to medium heat, keeping the rear section warm for holding cooked ingredients.

7. Place the bacon-wrapped hot dogs seam-side down on the warm griddle and cover with a grill press to seal the bacon onto the sausages.

8. Cook low and slow, turning the hot dogs periodically every 5–6 minutes, until the bacon fat is completely rendered and the bacon is crispy and golden brown on all sides, about 15–20 minutes total.

9. Move the cooked bacon-wrapped hot dogs to the warm rear section of the griddle to keep warm while preparing the vegetables.

For the sauteed vegetables

10. Place the jalapeño peppers directly onto the griddle in the rendered bacon fat and sear, turning occasionally, until blistered and charred on all sides, 6–8 minutes.

11. Add the sliced onions to the rendered bacon fat on the griddle and cook, stirring frequently, until they begin to soften and take on color, 2–3 minutes.

12. Add the red bell pepper strips and salt to taste, stirring to combine with the onions.

13. Continue cooking the onions and red peppers together until soft and charred at the edges, 3–4 minutes.

14. Stir in the pickled cherry peppers to combine with the sauteed onions and red bell peppers, allowing their acidity to marry with the mixture for 1 minute.

15. Transfer the roasted jalapeños and sauteed vegetable mixture to separate warm foil trays on the cooler side of the griddle.

To assemble and serve

16. Place the hot dog rolls open-faced onto the griddle for 30–60 seconds just to gently warm and soften them.

17. Place one bacon-wrapped hot dog into each warmed roll.

18. Squeeze mayonnaise, ketchup, yellow mustard, and Sriracha sauce in zigzag patterns over the hot dogs.

19. Generously sprinkle the Cheetos dust over the top of the sauces.

20. Top with the warm sauteed onion and pepper mixture, and serve each hot dog with a charred jalapeño on the side.