Nacho Dogs

For the nacho sauce, in a small skillet, melt butter, then stir in chilies and garlic and cook out for 1 minute. Add flour, stir, whisk in milk and thicken up a bit, then stir in cheeses to melt. Reduce heat to low, or cover and remove from heat, then reheat on low to serve.

For the relish, mix ingredients together.

Toast lightly-buttered top-split buns on hot griddle or in a skillet. 

Heat hot dogs in skillet with ⅛ inch of water. Bring water to boil, and when dogs are hot, transfer to hot griddle or grill and crisp casings.

To assemble nacho dogs: Toasted bun, dog, mustard, nacho sauce, relish, and pickled jalapeño slices.