Spoon on warm chili, finely shredded sharp cheddar and French's Crispy Fried Onions.
Top with thinly sliced avocado and radishes and crumbled Cotija cheese.
Wrap 1 slice smoked bacon around each hot dog. Broil 8 minutes, turning once, until cooked and crisp. Top with chopped cherry tomatoes and romaine; finish with mayo.
Combine 1 finely diced mango, 1/2 cup each roughly chopped cilantro and diced red onion, 1 sliced bird's-eye chile, 4 tsp lime juice and a pinch of salt. Spoon onto hot dogs.
Combine 1 1/2 cups water, 1/2 cup white wine vinegar, 1/4 cup sugar, and 1/4 tsp salt. Bring to a boil. Remove from heat and cool. Pour over 1 very thinly sliced English cucumber; refrigerate at least 2 hours. Scatter cucumbers on hot dog and finish with sriracha.
6. Caprese (Not pictured)
Layer sliced Roma tomatoes and fresh mozzarella along the inside of a hot dog bun. Garnish with chopped fresh basil.