Sonoran-Style Hot Dogs

Make the jalapeno crema: In a food processor add sour cream, pickled jalapenos and brine, and cilantro. Pulse until mixture is roughly chopped.

Preheat all three zones on the Flatrock griddle; two to medium and one zone to low.

Transfer pinto beans (and juice) to a small saucepan and place on the low zone of the griddle. Cook 10 minutes until warmed through.

Place hot dogs on the griddle next to the beans to warm, about 8 minutes rotating as needed. Hot dogs should be warmed though and lightly browned. Keep warm until ready to serve.

While the hot dogs cook, place bacon on the medium zone and cook 4 minutes until it begins to render. Add onions to the bacon and toss to combine. Continue to cook 9-10 minutes more until bacon is crispy and onions are translucent.

Remove hot dogs and bacon onion mixture and set aside to keep warm. Place buns cut side down onto the medium zone and cook 2-3 minutes until warmed and golden brown.

When ready to serve, strain the beans and discard liquid. Divide griddled hot dogs among buns and top with pinto beans, onion and bacon mixture, tomatoes and dollop of jalapeno crema. Sprinkle with queso fresco and serve warm.