Southwest Bacon wrapped Hot Dogs

• 8 Hot dogs
• 8 Bacon (not thick cut)
• 8 Hot dog buns
• 1 cup Salsa
• 1/2 cup sliced Jalapenos (fresh or pickled)
• 1 tsp AP BBQ Rubs (recipe attached below)
• 1 can Campbell's nacho cheese soup
• 1/2 cup Milk
• 4 oz hand shredded Pepper Jack Cheese
• pinch Salt & Pepper
• 1 can Pinto beans
• 2 tbsp Water
• 1/2 tsp Chili powder
• 1/4 tsp Onion powder
• 1/4 tsp Garlic powder
• 1/4 tsp Cumin
• 1/4 tsp Coriander
• 1/4 tsp Black pepper

1. AP BBQ Rub
2. Wrap hot dogs with bacon and secure and with wet toothpicks.
3. Season with AP BBQ rub and refrigerate until needed.
4. Set up grill for Indirect Heat with a drip pan in the middle.
5. Mix the beans (and liquid from the can) with seasonings in a saucepan and simmer for at least 30 minutes (you can simmer for an hour or 2 in advance).
6. Place hot dogs on the grill over the drip pan cook at 350F for 30 to 45 minutes, or until the bacon is crispy.
7. Using gentle heat mix ingredients for the nacho cheese sauce and keep warm on low heat until serving.
8. Remove hot dogs from the grill and let cool 5 minutes before serving.
9. Serve on a bun and topped with nacho cheese sauce, jalapeno & beans (use a slotted spoon to drain off excess liquid).

bacon, buns, salsa, bbq, campbells nacho cheese soup, milk, pepper, salt, pinto beans, water, chili powder, onion, garlic, cumin, coriander, black pepper

Taken from cookpad.com/us/recipes/366720-southwest-bacon-wrapped-hot-dogs (may not work)