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Firecracker Hot Dogs

Firecracker hot dogs are bacon-wrapped and grilled until the bacon turns crisp, with jalapeños tucked inside for real heat. Finish in hot dog buns with shredded cheese, diced onions, mustard, and ketchup for a loaded, fun-food topping moment.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon-wrapped hot dogs
  • 8 hot dogs
  • 8 bacon Use 8 slices; wrap one slice per hot dog.
  • 4 jalapeños Halve lengthwise and seed.
Toppings
  • 8 hot dog buns
  • 1 cup shredded cheese Amount can be adjusted to taste.
  • 0.5 cup diced onions
  • 0.25 cup mustard
  • 0.25 cup ketchup

Equipment

  • 1 grill

Method
 

Assemble the dogs
  1. Place half a jalapeño on each hot dog, laying it lengthwise so it stays centered. Use jalapeños that have been halved and seeded.
  2. Wrap each hot dog (with jalapeño) tightly with a bacon slice. Keep the bacon snug so it stays wrapped during grilling.
  3. Secure the bacon-wrapped hot dogs with toothpicks. Insert them just enough to hold the seam closed.
Grill and finish
  1. Grill over medium heat for 8-10 minutes, turning frequently, until the bacon is crispy. Look for browned edges and crisping bacon as the visual cue.
  2. Remove toothpicks and place the bacon-wrapped hot dogs into the hot dog buns. Arrange them so toppings will sit on top.
  3. Top with shredded cheese, diced onions, mustard, and ketchup. Add generously and serve immediately while hot.

Notes

Pro tip: Keep the jalapeño centered and wrap the bacon tightly for the best bite. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or microwave until warmed through. Freezing isn’t recommended because the bacon and toppings lose texture. If you want a milder option, use pepper rings or remove more jalapeño seeds before assembling.