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Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado

['1 medium tomato, seeded, diced (about 1/4 cup)', '1/2 medium red onion, diced', '1/2 garlic clove, minced', '3 tablespoons fresh lime juice', '1 tablespoon chopped fresh cilantro', '1 teaspoon cayenne pepper', '1 teaspoon kosher salt', '4 hot dogs', '4 slices bacon', '4 large hot dog buns or torpedo rolls (preferably not split)', '1/4 cup canned pinto beans', '1/2 avocado, thinly sliced', '1/4 cup pickled jalapeño slices', 'Mayonnaise (for serving)', '1/2 cup potato chips, loosely crushed', 'Sprigs of cilantro (for serving)']

Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.
Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.

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