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

Introduction

Mexican Hot Dogs are a flavorful twist on the classic favorite, wrapped in crispy bacon and topped with sautéed peppers, onions, and fresh pico de gallo. This vibrant recipe combines smoky, spicy, and creamy elements for a delicious meal that’s perfect for any casual gathering.

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, making sure it is fully covered.
2. Step 2: Heat a large skillet over medium-high heat. Add the bacon-wrapped hot dogs and cook, turning occasionally, for 5-6 minutes until the bacon is browned and crispy on all sides. Remove the hot dogs and set aside.
3. Step 3: In the same skillet, add olive oil if there isn’t enough bacon grease left. Add sliced onions, red bell peppers, and jalapeños, sprinkle with a pinch of 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 over medium heat until the hot dogs are heated through.
5. Step 5: Place each hot dog in a bun, then spoon the sautéed peppers and onions over the top.
6. Step 6: Finish by adding a generous topping of pico de gallo, a drizzle of hot sauce and sour cream, and a sprinkle of cotija cheese before serving.

Tips & Variations

• For extra smoky flavor, try using smoked bacon or add a dash of smoked paprika to the sautéed vegetables.
• Swap cotija cheese with queso fresco or shredded cheddar if you prefer a different cheese texture or taste.
• If you like it spicier, add extra jalapeños or a few dashes of your favorite hot sauce inside the bun.
• Make your own pico de gallo with fresh tomatoes, onion, cilantro, lime juice, and salt for a fresher taste.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the bacon-wrapped hot dogs and sautéed peppers and onions gently in a skillet or microwave before assembling. Once assembled, it’s best to eat immediately as the buns can become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular hot dogs instead of jumbo?

Yes, regular or any size hot dogs will work. Adjust the amount of bacon accordingly to wrap them well.

Is it possible to make this recipe vegetarian?

For a vegetarian version, skip the bacon and use vegetarian hot dogs or sausages. Sauté the peppers and onions as usual and add your favorite vegetarian toppings.

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

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4.4 from 113 reviews

Mexican Hot Dogs are a flavorful twist on the classic hot dog, featuring crispy bacon-wrapped hot dogs topped with sautéed onions, red bell peppers, jalapeños, fresh pico de gallo, cotija cheese, hot sauce, and sour cream. This recipe combines smoky, spicy, and creamy textures and is perfect for a satisfying and savory meal.

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

Ingredients

Scale 1x2x3x

Main 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

Toppings

• Pico de Gallo (store bought or homemade – see notes)
• Cotija cheese (or regular shredded cheese)
• Hot sauce, to taste
• Sour cream, to taste

Instructions

1. Wrap the bacon: Wrap each jumbo hot dog with one slice of bacon, ensuring it is securely wrapped around the sausage.
2. Cook the hot dogs: Heat a large skillet over medium-high heat. Add the bacon-wrapped hot dogs and cook for 5-6 minutes, turning occasionally, until the bacon is browned and crispy on all sides. Then, transfer the hot dogs to a plate and set aside.
3. Sauté vegetables: If the pan lacks enough bacon grease, add 1 tablespoon of olive oil. Add the sliced onions, red bell peppers, and jalapeño peppers to the skillet. Sprinkle with a pinch of salt and sauté for a few minutes until the vegetables are softened and lightly browned.
4. Combine hot dogs and veggies: Return the cooked hot dogs to the pan with the sautéed vegetables. Cook together over medium heat for a couple of minutes until the hot dogs are heated through and flavors meld.
5. Assemble the Mexican hot dogs: Place each hot dog in a bun. Top with the sautéed peppers and onions.
6. Add toppings: Spoon over pico de gallo, drizzle with hot sauce and sour cream, and finish with a generous sprinkle of cotija cheese.

Notes

• You can use store-bought pico de gallo or make your own fresh with diced tomatoes, onion, cilantro, lime juice, salt, and jalapeños.
• For extra heat, add more jalapeños or your favorite hot sauce variety.
• If cotija cheese is not available, shredded queso fresco or a mild shredded cheese can be used.
• Make sure to cook the bacon-wrapped hot dogs thoroughly so the bacon is crispy to enhance texture.

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