In a bowl, combine the tomato, onion, and, if using, pickled jalapeños. Set aside.
Wrap each hot dog with a slice of bacon, moving in a spiral from top to bottom. Secure with wooden toothpicks. Add wrapped hot dogs to a large skillet and heat over medium-low. Cook, turning every 2 minutes, until the bacon is golden and crisp, 10 to 15 minutes.
Heat a large nonstick skillet over medium heat. Once hot, add the cheese in 1/4-cup oval-shaped mounds, 2 mounds at a time. Cook about 2 minutes or until the cheese is golden brown on the bottom. Set an open hot-dog bun, cut side down, on top of each mound of cheese. Using a spatula, flip each bun onto a serving dish with the cheese on the top. Top with a bacon-wrapped hot dog. Let guests garnish as desired with the tomato mixture, ketchup, and mustard.