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Firecracker Hot Dogs

Firecracker hot dogs are bacon-wrapped grilled hot dogs stuffed with jalapeño halves for a spicy, fun-food kick. Crisp bacon and explosive toppings (cheese, onions, mustard, ketchup) land in warm buns for a bold 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
  

Hot dogs
  • 8 hot dogs
  • 8 hot dog buns
  • 8 bacon
  • 4 jalapeños
  • 0.5 cup Shredded cheese
  • 0.25 cup diced onions
  • 0.25 cup mustard
  • 0.25 cup ketchup

Equipment

  • 1 sheet pan

Method
 

Assemble and wrap
  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 a toothpick.
Grill
  1. Grill the hot dogs over medium heat for 8-10 minutes, turning frequently, until the bacon is crispy.
  2. Remove the toothpicks and place the hot dogs in buns.
Add toppings
  1. Top with shredded cheese.
  2. Add diced onions, then squeeze on mustard.
  3. Finish with ketchup.

Notes

For the cleanest bacon crisping, keep grill temperature steady so the bacon renders before the hot dogs overheat. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or on the grill until hot. Freezing is not recommended because the jalapeños and bacon topping can lose texture. If you want it milder, keep the jalapeño halves seeded to reduce the heat or use fewer jalapeño halves per hot dog.