Go Back

Firecracker Hot Dogs

Firecracker hot dogs are bacon-wrapped grilled hot dogs stuffed with jalapeños and loaded with classic condiments. Expect crispy bacon, melty shredded cheese, and a spicy kick from the halved jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs
  • 8 hot dogs
Bacon
  • 8 slices bacon
Jalapeños
  • 4 jalapeños Halved lengthwise and seeded
Hot dog buns and toppings
  • 8 hot dog buns
  • 1 shredded cheese
  • 1 diced onions
  • 1 mustard
  • 1 ketchup

Equipment

  • 1 sheet pan

Method
 

Prep the hot dogs
  1. Place half a jalapeño on each hot dog. Keep the jalapeño flat against the hot dog so it stays visible while grilling.
  2. Wrap each hot dog (with jalapeño) tightly with a bacon slice. Press the bacon gently to help it adhere as it crisps.
  3. Secure with toothpicks. This prevents the bacon from unraveling during grilling.
Grill and assemble
  1. Grill over medium heat for 8-10 minutes, turning frequently, until the bacon is crispy. Look for deep browning on the bacon and blistered spots on the jalapeño.
  2. Remove toothpicks and place in buns. Serve right away so the bacon stays crisp and the jalapeño stays hot.
  3. Top with shredded cheese, diced onions, mustard, and ketchup. Add the cheese while hot so it melts slightly.

Notes

For less mess, preheat the grill and keep the turning frequent so the bacon crisps evenly without burning. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or on the grill until warmed through. Freezing isn’t recommended because bacon texture softens after thawing. For a milder option, keep the jalapeños seeded (or use fewer jalapeños) to reduce heat.