In a large cast iron skillet over medium-high heat, fry bacon until crispy. Using a slotted spoon, scoop out the bacon and place it on a plate lined with paper towels. Set it aside.

Add the hot dogs to the hot bacon grease. Cook, turning often, for 4 to 5 minutes or until the hotdogs are blistered and hot. Remove the hotdogs from the skillet, place on a plate and cover to keep warm.

If there is excess bacon grease use a spoon and scoop out grease leaving about 1 tablespoon of grease. Sauté the jalapeños, garlic and onion in the remaining bacon grease for 5 minutes or until the onion is softened and translucent.

Lower the heat to medium-low and stir in the cream cheese and cheddar cheese, until melted and blended. Add in half of the cooked bacon, reserving the rest for topping when serving.

While the cheese is melting, toast the buns under the broiler. Check on the buns often so they do not burn.

To serve, place the buns on a cooking tray, smear the cream cheese mixture in the bottom of the bun, top with a hot dog, add more shredded cheddar cheese and bacon on top.

Place back under the broiler just long enough for the cheese to start to melt. Serve immediately.