Wild-Style Mexican Hot Dogs

Wild-Style Mexican Hot Dogs
Servings: 6 Start to Finish 45 mins


  • 1 ripe Roma tomato, seeded and chopped
  • 1/4 cup chopped white onion
  • 1/4 cup jarred sliced pickled jalapenos, chopped (optional)
  • 6 turkey hot dogs
  • 6 slices bacon
  • 1 1/2 cups shredded queso Oaxaca or part-skim mozzarella cheese
  • 6 hot-dog buns
  • Ketchup and yellow mustard, for serving (optional)

Make It

1. In a bowl, combine the tomato, onion, and, if using, pickled jalapenos. Set aside.

2. Wrap each hot dog with a slice of bacon, moving in a spiral from top to bottom. Secure with wooden toothpicks. Add wrapped hot dogs to a large skillet and heat over medium-low. Cook, turning every 2 minutes, until the bacon is golden and crisp, 10 to 15 minutes.

3. Heat a large nonstick skillet over medium heat. Once hot, add the cheese in 1/4-cup oval-shaped mounds, 2 mounds at a time. Cook about 2 minutes or until the cheese is golden brown on the bottom. Set an open hot-dog bun, cut side down, on top of each mound of cheese. Using a spatula, flip each bun onto a serving dish with the cheese on the top. Top with a bacon-wrapped hot dog. Let guests garnish as desired with the tomato mixture, ketchup, and mustard.