Print

Flavorful 4th of July BBQ Jalapeño Bacon-Wrapped Hot Dogs Recipe

jalapeño bacon-wrapped hot dogs - featured image

Bold, fun, and guaranteed to impress, these jalapeño bacon-wrapped stuffed hot dogs combine smoky bacon, spicy jalapeños, and melted cheese for a perfect summer BBQ treat.

Ingredients

Scale
  • 8 beef hot dogs (all-beef recommended)
  • 8 slices thick-cut bacon
  • 2 fresh jalapeños, seeded and finely chopped
  • 4 oz (about 115 g) cream cheese, softened
  • 1 cup shredded sharp cheddar cheese (about 100 g)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Freshly ground black pepper, to taste
  • 8 soft hot dog buns
  • Optional toppings: diced onions, pickles, mustard, BBQ sauce

Instructions

  1. In a bowl, combine softened cream cheese, shredded cheddar, chopped jalapeños, garlic powder, smoked paprika, and black pepper. Mix evenly and set aside.
  2. Using a sharp knife, make a lengthwise slit down the center of each hot dog without cutting all the way through. Stuff each hot dog with the cheese mixture using a spoon or small knife.
  3. Wrap each stuffed hot dog tightly with one slice of thick-cut bacon, spiraling from one end to the other. Secure with toothpicks if needed.
  4. Preheat grill to medium-low heat (around 300°F or 150°C).
  5. Place bacon-wrapped hot dogs on the grill and turn every 3-4 minutes to cook evenly and crisp the bacon, about 15-20 minutes total. Watch for flare-ups and move hot dogs if necessary.
  6. Optional: Toast buns on the grill cut-side down for 2-3 minutes just before hot dogs are done.
  7. Remove toothpicks, place hot dogs in buns, add desired toppings, and serve.

Notes

Let cream cheese soften at room temperature for easier mixing. Chill stuffed hot dogs for 10 minutes before wrapping in bacon to prevent cheese from oozing out. Turn hot dogs frequently on grill to avoid burning bacon and flare-ups. Use thick-cut bacon for best texture. Remove toothpicks before serving.

Nutrition

Keywords: BBQ, hot dogs, bacon-wrapped, jalapeño, summer recipe, 4th of July, grilled, spicy, cheese-stuffed