One 16 oz package hot dogs ( 8 dogs)
1/4 cup canned chipotle chile in adobo sauce, seeded, if desired, minced
8 slices bacon
8 hot dog buns
2 cups grated cheddar cheese (8 oz)
6 tablespoons finely chopped onion, for serving
Split each hot dog lengthwise with a sharp knife ( do not cut all the way through). Fill each with a layer of chipotle. Press the halves closed. Wrap each hot dog in a bacon slice, spiraling the bacon lengthwise around the dog.
Preheat the grill to medium-high heat and brush the grate with oil or spray with non stick cooking spray.
Transfer the hot dogs to the grill. Close the cover and cook, turning occasionally, until the bacon is crisp and the hot dogs are slightly charred, about 5 minutes. Transfer to a plate while toasting the buns.
Place the buns on the grill cut side down, until lightly toasted about 1 minute.
Reduce the heat to medium. Sprinkle the buns with the cheddar cheese and place on the upper rack of the grill or away from the direct heat. Close the cover and cook until the cheese is melted, about 2 minutes.
Sandwich the hot dogs inside the bun. Sprinkle each dog with onion and serve.