1 - 2 hot dogs per serving
hot dogs as needed (see hints below)
cheddar cheese, as needed, cut into 1/4-inch thick matchsticks
well drained pickled jalapeno peppers, as needed, cut in half or rough chopped
1 regular slice bacon for each hot dog
2 wooden toothpicks for each hot dog
hot dog rolls as needed
tomato salsa for garnish (optional)
Slice each hot dog lengthwise, most of the way through so you can open them up, and then start stuffing them by putting 1/4-inch thick matchstick pieces of cheddar cheese into each one.
Then top the cheese with well drained pickled jalapeno peppers.
Wrap each one with one regular cut slice of bacon, from one end to the other, securing each end with a wooden toothpick.
Because of the toothpicks you'll want to keep these in a tightly sealed plastic container and keep them cold until you're ready to grill them at the game.
You'll probably be cooking this over charcoal at the game but you'll want the grill to be medium hot and you want to start the hot dogs stuffed side down.
Crisp that side up and then rotate the hot dogs to crisp up the bacon all around and then it's time to eat.
Remove the toothpicks and serve them up in the buns over the top of some tomato salsa if you like.
Buy hot dogs that aren't too skinny for this. Chicken hot dogs are actually quite good with this combination.
Try to wrap the bacon end to end so that it helps keep the cheese and peppers in.