Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ - ⅓ lb of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, place them on a tray and set in the fridge for 45 minutes to set.

In another bowl, mix together all the ingredients for the Cilantro Lime Cream Sauce. Set that in the fridge until ready to eat.

Preheat your grill to medium high temperature (around 375F) using a two zone cooking method. Preferably a grill with a lid.

Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute making sure to rotate so that everything gets crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook for 15-20 more minutes until the chorizo is 165F internal. Pull them off once done to cool for 2-3 minutes.

Add your Chorizo Dogs to a hot dog bun and drizzle the Cilantro Lime Cream Sauce over top. Garnish with chopped red onions, chopped cilantro and sliced jalapenos. Serve and enjoy!