Bacon

Wrap each hot dog tightly with a slice of bacon.

Place the bacon-wrapped hot dogs seam-side down in a cold skillet.

Turn the heat to medium and cook, using a bacon press if desired for maximum crispiness. Cook until the bacon is crispy and releases easily from the pan, flipping to cook all sides.

Add the whole jalapeños to the pan to roast alongside the hot dogs.

Once the hot dogs are cooked through and the bacon is crispy, remove them from the pan and set aside on a wire rack.

In the same skillet with the rendered bacon fat, add the sliced onion and green bell pepper.

Sauté the vegetables until softened. Season with salt, black pepper, and dried oregano.

Remove the vegetables from the skillet. Toast the hot dog buns in the remaining fat until golden brown on all sides.

To assemble, place a bacon-wrapped hot dog in each toasted bun.

Drizzle with mayonnaise, ketchup, and yellow mustard to your liking.

Top with the sautéed onions and peppers.

Garnish with crushed Flamin' Hot Cheetos and serve with the roasted jalapeños on the side.