Bacon Wrapped Mexican Hot Dogs Recipes

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BACON-WRAPPED HOT DOGS



Bacon-Wrapped Hot Dogs image

Here's a juicy, delicious and savory meal in a bun! I make these bacon-wrapped hot dogs for picnics, barbecues and tailgate parties, and they always get compliments. To transport, wrap the hot dogs in foil and then in paper. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 6

12 bacon strips
8 cheese beef hot dogs
8 bakery hot dog buns, split and toasted
1/4 cup chopped red onion
2 cups sauerkraut, rinsed and well drained
Optional condiments: mayonnaise, ketchup or Dijon mustard

Steps:

  • In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling)., Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.

Nutrition Facts : Calories 360 calories, Fat 22g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 1119mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

MEXICAN HOT DOGS



Mexican Hot Dogs image

If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.

Provided by Kiera Wright-Ruiz

Categories     dinner, quick, weekday, barbecues, main course

Time 45m

Yield 8 servings

Number Of Ingredients 14

8 hot dogs
8 bacon strips
4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)
2 tablespoons vegetable oil, plus more for drizzling (if needed)
1 small yellow onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
Kosher salt
8 hot dog buns
Ketchup, yellow mustard and mayonnaise, for serving
3 plum tomatoes, diced (about 1 1/2 cups)
1 avocado, diced
1/2 small red onion, diced (about 1/2 cup)
1/4 cup chopped cilantro

Steps:

  • Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
  • Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
  • Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

FULLY LOADED BACON-WRAPPED HOT DOGS



Fully Loaded Bacon-Wrapped Hot Dogs image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 hot dogs with about 40 calories and 1g fat or less each
4 slices turkey bacon or center-cut bacon
1 cup sliced onion
1 cup sliced red bell pepper
1 jalapeno pepper, seeded and sliced into strips (not rings)
2 tablespoons fat-free mayonnaise
4 light hot dog buns
4 teaspoons yellow mustard

Steps:

  • Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
  • Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
  • Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
  • Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
  • Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
  • Evenly distribute veggie mixture among the dogs. Eat up!

LA STREET DOGS (AKA BACON WRAPPED HOT DOGS)



LA Street Dogs (aka Bacon Wrapped Hot Dogs) image

Provided by Recipe Champions

Yield 4 hot dogs

Number Of Ingredients 27

4 jumbo hot dogs
4 top cut hot dog buns
8 strips of bacon
Ketchup and mustard
1 cup shredded cheddar cheese
1/4 cup cream cheese
1/2 cup milk
1/4 tsp turmeric
1 tbsp cumin
1/4 tsp mustard powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp cornstarch
salt and pepper to taste
1 seeded chopped tomato
1 chopped jalapeno ((seeds removed))
1/2 chopped red onion
Juice of a lime
1 tbsp cumin
salt and pepper to taste
1 full bulb of garlic
1 cup mayo
1/4 cup Mexican crema
1 sliced yellow onion
1 sliced poblano pepper ((seeds removed))
1 red sliced jalapeno ((seeds removed))
1 green sliced jalapeno ((seeds removed))

Steps:

  • Slice the top off the bulb of garlic so the cloves are exposed. Add some olive oil, salt and pepper. Wrap the garlic in foil and put in a 400ºF oven for about 35 minutes.
  • Squeeze the garlic out of the bulb and put it in a food processor. Add the mayo and the crema. Season with salt and pepper and blend until you get an even consistent sauce.
  • Add some olive oil to a medium high pan. Add the sliced yellow onion and cook for about 3 minutes just until it softens slightly.
  • Add the poblano and red pepper, season with salt and pepper and sauté for about 5 minutes or until the peppers and onions are softened. Remove from the pan and set aside in a covered bowl.
  • Wipe the pan clean. Add a tablespoon of olive oil and sauté the jalapenos for about 5 minutes. Place them with the other sauteed vegetables, cover and set aside.
  • Add the milk to a saucepan or pot. Add the cream cheese and bring to a simmer.
  • in a separate bowl, combine the cornstarch, turmeric, cumin, garlic powder and onion powder. Once the cream cheese is melted into the milk, slowly whisk in the spice mixture.
  • When the mixture starts to bubble, start adding the shredded cheese a bit a time so you can melt it evenly. Set it aside off the heat.
  • Loosely wrap two strips of bacon on each hot dog. Use a toothpick to secure the strips. Place them on a baking tray and into a 375ºF oven for about 15 minutes.
  • Take the hot dogs out and let them cool. Place them on a medium frying pan, turning them frequently for about 5-7 minutes or until they become fully cooked through. Set them aside.
  • add a thin line of extra mexican crema to the bottom of the hot dog bun.
  • Place the bacon wrapped hot dog inside. On Top of the hot dog, add some of the nacho cheese sauce, followed by the pico de gallo. Enjoy!
  • add some of the roasted garlic sauce to the bottom of the bun.
  • Add the bacon wrapped hot dog on top, followed by some mustard and ketchup. Place the peppers and onions on top. Enjoy!

BACON-WRAPPED HOT DOGS



Bacon-Wrapped Hot Dogs image

Only one thing can make a hot dog on a summer afternoon better and that's if it's wrapped in bacon. Bake them in the oven and they're ready to top with your favorite condiments in 25 minutes!

Provided by By Brooke Lark

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 4

8 slices bacon (not thick-sliced)
8 beef hot dogs
8 hot dog buns, split
Favorite hot dog toppings

Steps:

  • Heat oven to 400°F. Line cookie sheet with parchment paper. Wrap bacon tightly around hot dogs; place on cookie sheet.
  • Bake 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned. Serve immediately in buns with your favorite toppings.

Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 1 g

MEXICAN HOT DOGS



Mexican Hot Dogs image

My stepmom was born in Mexico and introduced us to hot dogs with avocado and bacon. We were instantly hooked. Now our whole family makes them. -Amanda Brandenburg, Hamilton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 medium ripe avocado, peeled
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hot dogs
6 hot dog buns, split
1 small tomato, chopped
3 tablespoons finely chopped red onion
3 bacon strips, cooked and crumbled

Steps:

  • In a small bowl, mash avocado with a fork, stirring in lime juice, salt and pepper. Grill hot dogs, covered, over medium heat until heated through, 7-9 minutes, turning occasionally., Serve in buns. Top with avocado mixture, tomato, onion and bacon.

Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 844mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

BACON WRAPPED MEXICAN HOT DOGS



Bacon Wrapped Mexican Hot Dogs image

These are truly the best hot dogs ever and this is the only way I eat my hot dogs. I used to eat these all the time when I would go to Mexico and visit family. They would have little stands in the corner and make them this way. They are great!

Provided by Amanda Castillo

Categories     One Dish Meal

Time 30m

Yield 8 hot dogs, 8 serving(s)

Number Of Ingredients 10

8 hot dogs
8 hot dog buns
8 slices bacon
mayonnaise, as needed
ketchup, as needed
mustard, as needed
1 medium tomatoes
1 medium onion
2 jalapeno peppers (optional)
1 (15 ounce) can pinto beans (non refried)

Steps:

  • Chop up tomatoes, onions, and jalapeños (as if making salsa).
  • Put to the side (mix them up if you wish or leave separated).
  • Wrap bacon around each hot dog and put on the skillet and cook until bacon is done (cook the bacon to your satisfaction) *the bacon usually sticks to the hot dog if not you could use toothpicks to keep together.
  • At the same time warm up the beans.
  • Spread mayonnaise on the hot dog buns.
  • Put the bacon wrapped hot dog on the bun, at this point you may put the ketchup and mustard as desired.
  • Pour about 1 spoonful of beans over the hot dog.
  • Put the tomato, onion, and jalapeños over the beans and hot dog.
  • If desired you could sauté some sliced onion and put on the top instead of the raw onion.

Nutrition Facts : Calories 388.6, Fat 19.2, SaturatedFat 7, Cholesterol 29.3, Sodium 787.5, Carbohydrate 38.8, Fiber 6.1, Sugar 5.4, Protein 15.1

BACON-WRAPPED HOT DOGS



Bacon-Wrapped Hot Dogs image

Provided by Food Network Kitchen

Time 25m

Yield 8 hot dogs

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium. Wrap 1 bacon slice around each of 8 hot dogs, overlapping slightly to cover. Grill, turning, until the bacon is crisp, 20 to 25 minutes. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.

BACON-WRAPPED SONORAN HOT DOGS



Bacon-Wrapped Sonoran Hot Dogs image

This is a stove-top method, preferably using a cast-iron skillet. The bun is all-important. What you want is a Mexican bolillo, the soft version, not the crusty one. If you can't find bolillos, you can use regular hot dog buns that are already split. Make the Jalapeno Salsa. This stuff is key. Otherwise you're just dressing your hot dog with mayo and mustard. If you want to cheat and sub, buy the hottest commercial salsa verde you can find and thin it a bit with a mix of water and lime juice. From WWL website.

Provided by gailanng

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

6 bolillo buns (or torpedo rolls)
6 slices of thin sliced bacon
6 hot dogs
1 (15 ounce) can pinto beans, rinsed, drained and heated through
1 cup chopped onion
1 cup diced tomato
mayonnaise
yellow mustard
jalapeno salsa (recipe follows)
1/4 cup coarsely chopped onion
2 garlic cloves, minced
4 tablespoons olive oil
10 jalapeno peppers, stemmed, seeded and cut in half lengthwise
2 tablespoons freshly squeezed lime juice (or more)
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon salt

Steps:

  • For the Jalapeno Salsa: Place the onion in a cast-iron skillet over high heat and cook until slightly charred, about 5 minutes, stirring often. Add the garlic and cook for 30 seconds longer, making sure the garlic does not burn. Remove from the skillet and set aside.
  • Add 2 tablespoons of the olive oil and the jalapenos to the hot skillet and cook until the jalapenos are slightly charred, then add the lime juice, the remaining 2 tablespoons of olive oil, and the oregano and salt and cook until the jalapeños are softened, 1 to 2 minutes.
  • Transfer the jalapeno mixture and the onions and garlic to a blender and puree until smooth. If you plan to apply the salsa with a squirt bottle, add a little more lime juice and some water to thin it.
  • To Make the Hot Dogs: Slit the top of each bun, cutting into the middle and leaving an inch on each end uncut. If the buns are especially doughy, make a pocket in each by pulling tufts of dough out of the centers. Toast the buns slightly or steam them; Tucson's hot dog vendors do both.
  • Take one end of a slice of bacon, hold it against one end of a hot dog, and wrap the bacon around the dog like the stripe on a candy cane. Repeat with the remaining slices of bacon and hot dogs.
  • Arrange the bacon-wrapped hot dogs in a small skillet. Cook the hot dogs over medium heat on one side until the bacon is crisp and fused to the dogs. Carefully turn all of the hot dogs over at once and cook the second side until all of the bacon is brown and fused to the hot dogs.
  • Place a hot dog in a bun. Add the beans, along with a scattering of onions and tomatoes. Using squirt bottles, if possible, pipe thin lines of mayonnaise across the dog, followed by mustard and the Jalapeno Salsa.
  • Repeat with the remaining buns and hot dogs.

BACON-WRAPPED CHICKEN DOGS



Bacon-Wrapped Chicken Dogs image

If you're looking for a different alternative to put on your hot dog bun, try these bacon-wrapped chicken dogs. Made with strips of boneless chicken breasts that are baked with a secret sauce and coated with barbecue to finish, these chicken dogs are tender and juicy. Plus, you can feel good knowing exactly what ingredients went into your hot dog!

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 11

vegetable oil cooking spray
3 tablespoons mayonnaise, divided, or to taste
1 teaspoon Dijon mustard
freshly ground black pepper to taste
1 pinch cayenne pepper
1 (12 ounce) skinless, boneless chicken breast half
kosher salt to taste
4 slices center-cut bacon
2 hot dog buns
1 medium jalapeno pepper, seeded and sliced, or to taste
2 tablespoons barbecue sauce, or to taste

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
  • Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
  • Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
  • Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
  • Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
  • Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 7.5 g, Cholesterol 120.7 mg, Fat 26.7 g, Fiber 0.3 g, Protein 41 g, SaturatedFat 5.6 g, Sodium 774.3 mg, Sugar 4.5 g

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From therecipes.info


EASIEST BACON WRAPPED HOT DOGS (3 METHODS) - SOMEWHAT SIMPLE
Repeat for all hot dogs and bacon. Warm oil over medium heat. Sauté peppers and onions (sprinkled with salt and peppeuntil browned. Set aside in a warm place. Cook bacon-wrapped hot dogs over medium heat until the bacon is browned & crisp, and the hot dogs are cooked through. Serve in buns and top with any desired condiments.
From somewhatsimple.com


BACON WRAPPED HOT DOG SUMMERTIME EATS | THROUGH THE …
Bacon Wrapped Hot Dog SUMMERTIME EATS. Bacon wrapped hot dog, baked in the oven. Top it off with some cheese and onions, or see some other suggestions in the post. Course Lunch, Main, Main Dish. Cuisine American. Keyword bacon wrapped hot dog, bacon wrapped hot dogs in the oven, bacone wrapped hot dog recipe. Prep Time 5 minutes.
From throughthecookingglass.com


BACON WRAPPED STREET HOT DOGS - NINJA TEST KITCHEN
Install griddle on top of grill grate so it sits flat. Select BBQ GRIDDLE, set temperature to 400°F, and set time to 20 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 10 minutes). Step 2 Wrap 1 piece of bacon around 1 hot dog, covering the hot dog as much as possible.
From ninjatestkitchen.com


LA STREET DOG RECIPE | BACON WRAPPED HOT DOG - YOUTUBE
With LA Street Dog Recipe you can make the incredible bacon wrapped hot dogs cooked up by street vendors in Los Angeles and sooo amazingly delicious piled hi...
From youtube.com


BACON WRAPPED HOT DOGS | SO DELICIOUS
Heat some water and a dash of salt in a large saucepan and bring it to boil. Boil the hot dogs for 3-4 minutes. Wrap each hot dog in a slice of bacon. Cook the hot dogs in the oven for 5-10 minutes. Make an incision in the hot dog bun. Add the shredded lettuce in the hot dog bun. Place the hot dog on the lettuce. Add mustard and ketchup.
From sodelicious.recipes


RECIPES | PIT BOSS® GRILLS
Roll the bacon and hot dog around until the bacon covers the whole hot dog. Secure with a toothpick on each end. Repeat steps 3 and 4 again, by wrapping each hot dog with one strip of bacon, and secure with a toothpick on each end. Cook the bacon wrapped hot dogs on the grill. When the bacon is lightly crisp, remove from the heat. This takes ...
From pitboss-grills.com


BACON WRAPPED HOT DOGS - THESTAYATHOMECHEF.COM
Secure each bacon end into the hot dog with a toothpick. Cook each hot dog on a grill or in a skillet over medium heat. Rotate each hot dog as they cook so that all sides can be cooked. Remove from the pan when the bacon gets crispy. 2. Meanwhile, in another skillet, saute the onion in the olive oil over medium-high heat.
From thestayathomechef.com


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