Mexican Hot Dogs

Platter of hot dogs topped with grilled onions and peppers.

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Mexican Hot Dogs are loaded with bold, mouthwatering flavors featuring bacon-wrapped hot dogs topped with sautéed peppers, onions and candied jalapenos cooked right on your Blackstone griddle.

Prep Time10

Cook Time10

Course: Hot Dogs & Brats

Cuisine: Mexican

Keyword: Blackstone hot dogs, LA Street Hot Dogs

Servings:

Calories: 492kcal

Ingredients

8 Petit Jean Meats Hot Dogs
8 slices Petit Jean Bacon
1 large onion sliced thin
1 large bell pepper sliced thin
½ cup candied jalapenos or fresh jalapeno, sliced into rings
2 tablespoons beef tallow or cooking oil for the griddle
8 hot dog buns
fresh cilantro for garnish

Instructions

Preheat your Blackstone griddle to medium-high heat.
Wrap Petit Jean bacon around each hot dog.
Place bacon-wrapped hot dogs onto hot griddle, cooking and turning occasionally until bacon is crisp and hot dogs are heated through.
Sauté sliced onions, bell peppers and candied jalapenos alongside the hot dogs until tender and slightly caramelized.
Toast hot dog buns briefly on the griddle.
Place each bacon-wrapped hot dog in a toasted bun.
Top with sautéed onions and peppers, remove from griddle.
Garnish with cilantro and top with your favorite condiments and toppings.

Notes

Variation: Add refried beans for a Sonoran Hot Dog.
Storage: Leftover toppings and hot dogs can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat hot dogs and vegetables quickly on the griddle or in a skillet over medium heat until warmed through.

Nutrition