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Firecracker Hot Dogs

Firecracker hot dogs with bacon-wrapped jalapeños and loaded, melty toppings. These grilled spicy hot dogs get bacon crisped and steady medium-heat browning before topping with cheese, 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: 410
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs
  • 8 hot dogs
  • 8 bacon Use 8 slices total, one per hot dog.
  • 4 jalapeños Halve lengthwise and seed before placing on the hot dogs.
  • 8 hot dog buns
  • 1 Shredded cheese For topping after grilling.
  • 1 diced onions For topping after grilling.
  • 1 mustard For topping after grilling.
  • 1 ketchup For topping after grilling.

Equipment

  • 1 grill

Method
 

Prep the hot dogs
  1. Place half a jalapeño on each hot dog. Keep the jalapeño lengthwise and seeded so it sits flat on top.
  2. Wrap each hot dog (with jalapeño) tightly with a bacon slice. Lay the bacon seam-side down so it stays in place on the grill.
  3. Secure each hot dog with toothpicks. Insert through the bacon and hot dog so the jalapeño doesn’t shift while grilling.
Grill and assemble
  1. Grill over medium heat for 8-10 minutes, turning frequently, until bacon is crispy. Watch for a golden-brown bacon finish and hot dogs warmed through.
  2. Remove toothpicks and place the hot dogs in buns. Set them right into the buns so toppings are ready to melt and cling.
  3. Top with shredded cheese, diced onions, mustard, and ketchup. Add evenly so every bite has jalapeño heat plus cheesy coverage.

Notes

Pro tip: keep the grill at steady medium heat—too hot will render bacon fast before the hot dogs warm through. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended for best bacon texture. For a milder option, use fewer jalapeños or substitute with diced roasted red pepper.