Arizona Sonoran Hot Dog

Preparation

In a small sauce pot, combine the pinto beans, salsa verde, and chili powder. Over medium low heat, bring the beans up to a simmer and cook for 10 minutes, stirring occasionally; cover and keep warm.

Place a 10", non-stick sauté pan over medium-high heat and add the oil. Once the oil is hot, add the onions and cook until lightly caramelized, stir in the mustard and salt, and mix thoroughly. Remove mixture from the pan and reserve.

While the onions are cooking, begin to wrap the bacon around the hot dogs. Start by placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening and shrinking while you cook it. At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge.

Start cooking the hot dogs by heating a 10", non-stick sauté pan over medium heat.

Once up to temperature, add the hot dogs and rotate keep rotating until all sides are crispy.

After you steam the buns in the microwave for 10 seconds, spread about 1 tablespoon of mayonnaise inside each bun, place the hot dogs in the buns, add a 1/4 cup of the beans, evenly distribute the onions, followed by tomatoes and about 4 to 5 pickled jalapenos.