• 8 bacon strips
• 8 hot dogs
• 4 ounces Monterey Jack cheese, cut into strips
• 1/4 cup butter, softened
• 1/4 cup Dijon mustard
• 8 hot dog buns
• 1 small onion, thinly sliced
• 1 can (4 ounces) diced green chilies, optional  

Method

Partially cook bacon; drain on paper towels. Cut a 1/4-in. lengthwise slit in each hot dog; place cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog; secure with toothpicks. Split buns just halfway.

Combine butter and mustard; spread inside buns. Set aside. On a covered grill over medium heat, cook hot dogs with cheese side down for 2 minutes. Turn and grill 3-4 minutes longer or until bacon is crisp and cheese is melted. Place buns on grill with cut side down; grill until lightly toasted. Remove toothpicks from the hot dogs; serve in buns with onion and chilies if desired.

Serves: 6 - 8

Contributor: Pat Ciesla

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