Tightly wrap each hot dog in a piece of bacon, overlapping the bacon slightly and leaving an end of the hot dog out on each end. Heat a large skillet or griddle over medium high heat. Add the hot dogs and cook, turning every minute or so until the bacon is crisped and browned, about 7 minutes total. Set aside. Add the jalapeno to the hot pan and season with salt. Cook until tender, about 3 minutes. Remove from the skillet if using. Working in batches of two, add 1 tablespoon of cooked jalapeno to the skillet or griddle. Sprinkle the jalapeno with about 1/2 cup of cheese in a small rectangular shape – you’re aiming to make the cheese skirt roughly the same shape as your open bun. When the cheese begins to brown around the edges, top each skirt with a bun and cook for 1 minute more. Then use a wide flat spatula to remove the buns. Repeat with the remaining jalapeno, cheese and buns. Build the hot dogs by topping each bun with a few slices of tomato, avocado and then adding the bacon-wrapped hot dog and garnishing with cilantro, crema, and hot sauce for serving.