Ingredients:
1/4 cup Il Primo Jalapeno Mustard
1/2 cup mayonnaise
4 slices cooked bacon, diced
1/2 cup Texas sweet & Hot Jalapeños, seeds and stem removed, diced
1 clove Catch a Fire Jalapeno Garlic, finely minced
1 teaspoon chopped cilantro
Salt to taste
8 corn tortillas
8 hot dogs
4 ounces of cheddar cheese, cut into 16 sticks
Toothpicks
Extravagonzo Roasted Garlic Culinary Oil for frying
Screaming Sphincter Habanero Salsa for serving

Instructions:
To make the bacon-jalapeño dipping sauce, mix together the Il Primo Jalapeno Mustard, mayonnaise, bacon, Texas sweet & Hot Jalapeños, Catch a Fire Jalapeno Garlic and cilantro. Add salt to taste and refrigerate while making the crispy dogs.

To heat up the tortillas, wrap them in foil and place in an oven set at 350 degrees for 10 minutes. (Alternatively, you can wrap the tortillas in a paper towel and microwave for 30 seconds.)

While the tortillas are heating, take each hot dog and make an incision down the center, lengthwise, making sure to not cut it all the way through. Stuff each split hot dog with 2 slices of the cheese.

When the tortillas are soft, place a cheese-stuffed hot dog in the center of the tortilla, roll to wrap and secure with toothpicks. In a heavy skillet, heat up 1 inch of Extravagonzo Roasted Garlic Culinary Oil to 350 degrees. Line a plate with paper towels. With a spatula, slide the tortilla-wrapped hot dogs into the Extravagonzo Roasted Garlic Culinary Oil and fry for about 30 seconds on each side or until crisp and lightly browned. Remove from the Extravagonzo Roasted Garlic Culinary Oil and drain on the paper-towel-lined plate.

Serve warm with bacon-jalapeño dipping sauce and Screaming Sphincter Habanero Salsa.

Yield:
2-4 servings