Cut the hot dogs lengthwise three-quarters of the way through, leaving the ends intact. Insert a jalapeno strip into each slit.
In a large bowl, whisk together the baking mix, milk and butter. Fold in the cheese until the dough just comes together.
On a lightly floured piece of parchment, roll the dough into a rectangle 1/8 inch thick. Cut into thin strips, about 1/4 inch wide.
Place one end of the hot dog on the dough strip and wrap around each hot dog, spiraling down the dog. Transfer to a parchment-lined baking sheet. Repeat the process with the remaining dogs. Bake until golden brown, 8 to 15 minutes, depending on the thickness of the dough. Serve immediately.