Bacon Wrapped Hot Dogs

This Bacon Wrapped Hot Dog recipe is a beloved Mexican street food and all-around good idea. Add ketchup, mustard, mayonnaise, onions, and jalapeños to try it the Mexican way, or add your own favorite toppings.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 230kcal

Author Meggan Hill

Ingredients

8 bun-length hot dogs (see note 1)
8 slices bacon (see note 2)
8 hot dog buns (see note 3)
Ketchup mustard, mayonnaise, diced red onion, and pickled jalapeño slices, for serving (see note 4)

US Customary - Metric

Instructions

Wrap each hot dog with a slice of bacon, winding it around on the bias.
In a large skillet, add hot dogs in a single layer, working in batches if necessary.
Cook hot dogs until the bacon is browned and the hot dogs are heated through, turning occasionally to ensure even browning, about 10 minutes.
Place hot dogs into hot dog buns and cook until buns are warm and toasted, 2 minutes more. Serve with ketchup, mustard, or your favorite toppings.

Notes

Hot dogs: I choose bun-length hot dogs because they are sold in package of 8, the same as the hot dog buns.
Bacon: Be sure to use regular bacon, not thick-cut bacon.
Buns: For an even crispier bun, brush bun with melted butter before placing the hot dog in the bun and cooking. For a softer bun, opt to microwave the bun 10 to 15 seconds.
Toppings: Serve with all your favorite toppings like ketchup, mustard, mayonnaise, minced red onions, pickled jalapeño slices, or relish.
Yield: 4 hot dogs with buns or more, depending on the size of your skillet.
Storage: While best served immediately, any leftover hot dogs can be stored in an airtight container in the refrigerator up to 4 days.

Nutrition