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Firecracker Hot Dogs

Firecracker hot dogs are bacon-wrapped grilled hot dogs stuffed with jalapeño for a spicy, melty topping bite. Grill until the bacon crisps, then load buns with cheese, diced onions, mustard, and ketchup.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

hot dogs
  • 8 hot dogs
bacon wrap
  • 8 bacon
jalapeño filling
  • 4 jalapeños halved lengthwise and seeded
hot dog buns
  • 8 hot dog buns
toppings
  • 0.5 cup shredded cheese
  • 0.25 cup diced onions
  • 0.25 cup mustard
  • 0.25 cup ketchup

Equipment

  • 1 grill

Method
 

Assemble and grill
  1. Place half a jalapeño on each hot dog.
  2. Wrap each hot dog (with jalapeño) tightly with a bacon slice.
  3. Secure each hot dog with toothpicks.
  4. Grill over medium heat for 8-10 minutes, turning frequently, until the bacon is crispy.
  5. Remove the toothpicks and place the hot dogs in the buns.
  6. Top with shredded cheese, diced onions, mustard, and ketchup.

Notes

For the crispiest bacon, keep the grill at true medium heat and turn often so the bacon renders without burning. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a grill pan or in an oven until warmed through. Freezing is not recommended because the jalapeños and bacon texture can soften. For a milder version, use fewer jalapeños or remove more seeds.