Mexican Bacon-Wrapped Hot Dogs with Sautéed Peppers and Pico de Gallo Recipe
Introduction
Mexican hot dogs bring a flavorful twist to the classic favorite, wrapping smoky bacon around juicy hot dogs and topping them with sautéed peppers, onions, and fresh pico de gallo. This vibrant recipe is easy to prepare and perfect for a fun, satisfying meal any day of the week.
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
- Step 1: Wrap one slice of bacon around each jumbo hot dog, securing it if necessary.
- Step 2: 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. Remove the hot dogs and place them on a plate.
- Step 3: In the same skillet, add olive oil if there isn’t enough bacon grease left. Add the sliced onion, 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.
- Step 4: Return the hot dogs to the skillet with the peppers and onions. Cook together for a couple more minutes over medium heat to warm through and allow flavors to combine.
- Step 5: Place the hot dogs into the buns, then top them generously with the sautéed peppers and onions.
- Step 6: Finish by adding pico de gallo, a drizzle of hot sauce and sour cream, and a sprinkle of cotija cheese on top. Serve immediately.
Tips & Variations
- For extra smokiness, grill the bacon-wrapped hot dogs instead of pan-frying.
- Adjust the number of jalapeños based on your preferred heat level or substitute with milder peppers.
- Try using different cheeses like cheddar or pepper jack for a different flavor profile.
- Make your own pico de gallo with fresh tomatoes, onions, cilantro, lime juice, and salt for a fresher taste.
Storage
Store leftover cooked hot dogs and sautéed vegetables in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over medium heat until warmed through or microwave briefly. Assemble with fresh toppings before serving again for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular hot dogs instead of jumbo ones?
Yes, regular hot dogs will work fine. Just adjust the bacon slice size or use half slices to wrap them properly.
What if I don’t have cotija cheese?
Any shredded cheese like cheddar, Monterey Jack, or a Mexican cheese blend can be used as a substitute, though cotija adds a distinctive salty flavor.
PrintMexican Bacon-Wrapped Hot Dogs with Sautéed Peppers and Pico de Gallo Recipe
These Mexican Hot Dogs are a savory twist on the classic favorite, featuring crispy bacon-wrapped jumbo hot dogs sautéed with onions, red bell peppers, and spicy jalapeños. Topped with fresh pico de gallo, creamy sour cream, tangy cotija cheese, and a drizzle of hot sauce, they deliver an explosion of flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Hot Dogs
- 4 slices of bacon
- 4 jumbo hot dogs
Vegetables & Toppings
- 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 (regular shredded cheese works too)
- Hot sauce, to taste
- Sour cream, to taste
Instructions
- Wrap the Hot Dogs: Take each jumbo hot dog and wrap one slice of bacon tightly around it, ensuring it is fully covered.
- Cook the Bacon-Wrapped Hot Dogs: Heat a large skillet over medium-high heat. Place the bacon-wrapped hot dogs into the skillet and cook them for 5 to 6 minutes, turning occasionally, until the bacon is browned and crispy on all sides. Remove the hot dogs from the skillet and set aside on a plate.
- Sauté the Vegetables: If there isn’t enough bacon grease left in the pan, add the 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 the vegetables for a few minutes until they are softened and begin to brown.
- Reheat Hot Dogs with Vegetables: Return the cooked hot dogs to the skillet with the sautéed peppers and onions. Let them cook together for another couple of minutes on medium heat to heat the hot dogs through and meld the flavors.
- Assemble the Hot Dogs: Place each hot dog into a bun. Spoon the sautéed peppers and onions generously over the hot dogs.
- Add Toppings: Top each assembled hot dog with a good amount of pico de gallo. Drizzle with hot sauce and sour cream as desired, followed by a sprinkle of cotija cheese or shredded cheese of choice.
Notes
- Use store-bought pico de gallo for convenience or prepare homemade pico de gallo for fresher flavor.
- If cotija cheese is unavailable, use a similar crumbly or shredded cheese like feta or queso fresco.
- Adjust the amount of jalapeño peppers to control the spice level.
- Cooking times may vary depending on the thickness of the bacon and hot dogs; ensure bacon is cooked thoroughly.
Keywords: Mexican hot dogs, bacon-wrapped hot dogs, jalapeño hot dogs, spicy hot dogs, smoky hot dogs, easy Mexican recipes
