Go Back

Firecracker Hot Dogs

Firecracker hot dogs are bacon-wrapped grilled hot dogs stuffed with jalapeño halves, then loaded with melty shredded cheese and classic condiment toppings. The bacon crisps in 8-10 minutes over medium heat for a hot, spicy, fun food bite.
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: 620
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs
  • 8 hot dogs Use standard skin-on or skinless hot dogs.
Bacon wrap
  • 8 bacon Slice into bacon slices as listed; one slice per hot dog.
Jalapeño filling
  • 4 jalapeños Halve lengthwise and seed to control heat.
Buns and toppings
  • 8 hot dog buns Warm if you prefer softer buns.
  • 1 shredded cheese Top hot dogs immediately so it melts.
  • 1 diced onions Add for crunch and sharp flavor.
  • 1 mustard Drizzle to taste.
  • 1 ketchup Squeeze to taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the hot dogs
  1. Place half a jalapeño on each hot dog.
  2. Wrap each hot dog (with jalapeño) tightly with a bacon slice.
  3. Secure with toothpicks so the bacon stays in place during grilling.
Grill
  1. Grill over medium heat for 8-10 minutes, turning frequently, until bacon is crispy (the jalapeño should be visible on top).
  2. Remove toothpicks and place the bacon-wrapped hot dogs in buns.
  3. Top with shredded cheese, diced onions, mustard, and ketchup.

Notes

Pro tip: keep the jalapeño flat-side up so it stays visible above the bacon as it grills. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet until warmed through. Freezing is not recommended for best bacon texture. For a lighter option, use turkey bacon while keeping the grilling method the same for crisp edges.