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Firecracker Hot Dogs

Firecracker hot dogs are bacon-wrapped grilled hot dogs stuffed with jalapeños and finished with cheesy, tangy explosive toppings. Crispy bacon, melty shredded cheese, and spicy jalapeño heat make this grilled hot dog a fun main dish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Bacon-wrapped hot dogs
  • 8 hot dogs
  • 8 bacon slices Use 1 slice per hot dog.
  • 4 jalapeños Halved lengthwise and seeded.
  • 8 hot dog buns
  • 1 cup shredded cheese
  • 0.5 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 for a visible spicy center.
  2. Wrap each hot dog (with jalapeño) tightly with a bacon slice, keeping the jalapeño in place.
  3. Secure each hot dog with a toothpick to hold the bacon wrap while grilling.
  4. Grill over medium heat for 8-10 minutes, turning frequently, until the bacon is crispy and browned.
  5. Remove the toothpicks and place the hot dogs into the buns.
  6. Top with shredded cheese, diced onions, mustard, and ketchup for loaded, melty, tangy finish.

Notes

Pro tip: remove toothpicks right after grilling so they don’t burn or tear the bun. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet or microwave until hot (bacon may soften). Freezing isn’t recommended for best bun texture. For a lower-sodium option, choose reduced-sodium hot dogs and use less ketchup and mustard.