Inspired by the Miami Marlins' specialty frank
In a small bowl, mix 1/2 cup sour cream, 1 tbsp. finely chopped jalapeño and 2 tbsp. fresh lime juice; season crema. In a small saucepan heat 1 can (15 oz.) store-bought chili over medium. Blister 4 large flour tortillas over an open gas flame or under the broiler. Place hot dogs in tortillas and top with chili, shredded jack cheese, shredded cabbage, pico de gallo, crema and chopped red onion; serve with lime wedges.