Mexican Bacon-Wrapped Hot Dogs with Sautéed Peppers and Onions Recipe

Introduction

Mexican Hot Dogs are a flavorful twist on a classic favorite, wrapped in crispy bacon and topped with sautéed peppers, onions, and fresh pico de gallo. This easy recipe brings together savory, spicy, and creamy elements for a delicious meal that’s perfect for any occasion.

Ingredients

• 4 slices of bacon
• 4 jumbo hot dogs
• 1 tbsp olive oil
• ½ onion, sliced
• ½ red bell pepper, sliced
• 3 jalapeño peppers, sliced
• 4 hot dog buns
• Pico de Gallo (store bought or homemade)
• Cotija cheese (or regular shredded cheese)
• Hot sauce
• Sour cream

Instructions

1. Step 1: Wrap each jumbo hot dog with a slice of bacon, ensuring it is secure.
2. Step 2: Heat a large skillet over medium-high heat. Add the bacon-wrapped hot dogs and cook for 5-6 minutes, turning regularly until the bacon is browned and crispy on all sides. Remove the hot dogs and set aside on a plate.
3. Step 3: Use the bacon grease left in the pan or add olive oil if needed. Add the sliced onions, red bell pepper, and jalapeños. Sprinkle with salt and sauté for a few minutes until the vegetables are softened and slightly browned.
4. Step 4: Return the hot dogs to the skillet with the peppers and onions. Cook together for a couple more minutes on medium heat to heat through and blend the flavors.
5. Step 5: Place each hot dog in a bun, then spoon the sautéed peppers and onions on top.
6. Step 6: Finish by topping with pico de gallo, a drizzle of hot sauce, sour cream, and a sprinkle of cotija cheese.

Tips & Variations

• For extra spice, add more jalapeño or a few dashes of your favorite hot sauce inside the bun.
• Use turkey bacon for a lighter option or cheddar cheese if cotija is not available.
• Try grilling the hot dogs with bacon instead of cooking in a skillet for a smokier flavor.

Storage

Store leftover hot dogs and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before assembling to maintain texture. Avoid assembling the hot dogs before storing to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pico de gallo from scratch?

Yes, fresh pico de gallo is simple to make with diced tomatoes, onions, cilantro, lime juice, and salt. It adds a fresh burst of flavor to your hot dogs.

What can I use if I don’t have cotija cheese?

You can substitute cotija with grated Parmesan, feta, or any crumbly cheese you like. Regular shredded cheddar also works well for a milder taste.

Mexican Bacon-Wrapped Hot Dogs with Sautéed Peppers and Onions Recipe

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★★★★★

4.9 from 452 reviews

These Mexican Hot Dogs combine crispy bacon-wrapped jumbo hot dogs with sautéed onions, peppers, and jalapeños, topped with fresh pico de gallo, cotija cheese, hot sauce, and sour cream—delivering a flavorful twist on a classic snack that’s perfect for any casual meal or gathering.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Hot Dogs and Bacon

• 4 slices of bacon
• 4 jumbo hot dogs

Vegetables and Seasonings

• 1 tbsp olive oil
• ½ onion, sliced
• ½ red bell pepper, sliced
• 3 jalapeño peppers, sliced

Buns and Toppings

• 4 hot dog buns
• Pico de Gallo (store bought or homemade, see notes)
• Cotija cheese or shredded cheese, as preferred
• Hot sauce, to taste
• Sour cream, to taste

Instructions

1. Wrap Bacon: Wrap each jumbo hot dog with one slice of bacon, ensuring it is fully covered.
2. Cook Bacon-Wrapped Hot Dogs: Heat a large skillet over medium-high heat. Add the bacon-wrapped hot dogs and cook for 5-6 minutes, turning frequently until the bacon is browned and crispy on all sides. Remove the hot dogs and set aside on a plate.
3. Sauté Vegetables: In the same skillet, add olive oil if there isn’t enough bacon grease left. Add the sliced onions, red bell pepper, and jalapeño peppers. Sprinkle with a pinch of salt and sauté for a few minutes until the vegetables are softened and lightly browned.
4. Reheat Hot Dogs: Return the hot dogs to the skillet with the sautéed peppers and onions. Let everything cook together over medium heat for a couple more minutes until the hot dogs are heated through and the flavors meld.
5. Assemble Hot Dogs: Place each hot dog inside a bun. Spoon the sautéed peppers and onions over the hot dogs.
6. Add Toppings: Top each hot dog with a generous amount of pico de gallo, a drizzle of hot sauce, sour cream, and a sprinkle of cotija cheese or shredded cheese to finish.

Notes

• If you prefer, you can make your own pico de gallo using diced tomatoes, onions, cilantro, lime juice, and salt.
• You can adjust the amount of jalapeño peppers based on your heat preference.
• Regular shredded cheese can be used as an alternative to cotija cheese.
• For a crispier bacon, pre-cook the bacon slices slightly before wrapping the hot dogs.

Keywords: Mexican hot dogs, bacon-wrapped hot dogs, spicy hot dogs, jalapeño hot dogs, pico de gallo hot dogs, cotija cheese, skillet recipe