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Firecracker Hot Dogs

Firecracker hot dogs are grilled bacon-wrapped hot dogs stuffed with jalapeño for a spicy, smoky bite. Finish with explosive toppings like shredded cheese, diced onions, mustard, and ketchup for a loaded, fun food vibe.
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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: 490
Ingredients Equipment Method Notes

Ingredients
  

hot dogs
  • 8 hot dogs
bacon and jalapeño
  • 8 bacon slices
  • 4 jalapeños halved lengthwise and seeded
buns and toppings
  • 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
 

Stuff, wrap, 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; keep the hot dogs moving so the bacon browns evenly.
Assemble the firecracker dogs
  1. Remove toothpicks and place the bacon-wrapped hot dogs in buns.
  2. Top with shredded cheese, diced onions, mustard, and ketchup so every bite is loaded.

Notes

For the crispiest bacon, grill until the bacon is visibly browned and shrunken, then transfer right away so the hot dogs stay juicy. Refrigerate leftovers in a covered container for up to 3 days (freeze only the cooked bacon-wrapped hot dogs for up to 2 months; thaw in the fridge and reheat on a grill or skillet). For a lighter option, use turkey bacon and keep the jalapeños and toppings the same for a similar spicy bite.