The Rico - Bacon Wrapped Hot Dog - cooking recipe

Ingredients

18 slices hickory smoked bacon
3 jalapenos, sliced
1 tablespoon olive oil
1 tablespoon butter
3 small onions, sliced (yellow or sweet onion recommended)
2 teaspoons sugar (optional)
12 slices center-cut bacon (Applewood smoked recommended)
6 frankfurters
1 -2 tablespoon margarine (or butter)
6 hot dog buns (gourmet seeded bun recommended)
Spicy Chipotle Sauce
3/4 cup sour cream (can substitute mayonnaise or plain yogurt)
3 teaspoons dried chipotle powder
3 garlic cloves, minced
1 1/2 limes, Juice of
salt & freshly ground black pepper, to taste

Preparation

Dice the hickory smoked bacon and fry in a large skillet until lightly crisp. Remove bacon bits to paper towels and set aside. Reserve about 1 Tablespoon of grease in the pan.
In the same skillet, over medium (or lower) heat, add the jalapeno slices and saute until soft and dark, about 8 to 10 minutes.
In another large skillet, heat the olive oil and butter over medium heat. Add the onions, stir to coat, and saute until soft, 8 to 10 minutes. Add the sugar and stir to coat. Cook, stirring occasionally, until caramelized, about 20 minutes. If the onions begin to burn, reduce heat and add a Tablespoon of water.
While the onions are caramelizing, make the sauce by combining all the sauce ingredients and mixing well.
Spiral 2 slices of the uncooked bacon around the entire length of each hot dog, until it's completely covered. Secure with toothpicks.
Heat a deep-fryer to 350 degrees F. and fry the hot dogs until the bacon is cooked, about 2-1/2 to 3 minutes. (Note: I found that frying one at a time was all my deep fryer could handle without boiling over. But they cooked very quickly so it wasn't an inconvenience.).
While the hot dogs are cooking, spread the inside of each bun with a little margarine or butter and put on a cookie sheet. Broil in oven for 2-3 minutes, or until just lightly browned and toasted.
To Serve: Spread some Spicy Chipotle Sauce on the bun. Add some jalapenos, a hot dog, and some caramelized onions. Squeeze on some more sauce and top with a sprinkle of the reserved bacon bits.