Recently, there are a few Mexican hot dog stands popping up around San Jose and the vendors are wrapping their hot dogs with bacon and loading it with delicious toppings. This inspired me to turn my hot dogs up a notch by wrapping it with some bacon and loading it up with my favorite toppings.
Over the past year, I’ve loaded bacon wrapped hot dogs with Vietnamese sandwich toppings, chili cheese, mustard and relish, but my favorite way to top bacon wrapped hot dogs is with Mexican food condiments like pico de gallo, crema, and jalapenos. I love the way the freshness of the pico de gallo balances out the saltiness of the hot dog and makes it taste so good!
This recipe is just to show you how I make bacon wrapped hot dogs and I encourage you to be creative and top it the way you like!
- I personally love topping bacon wrapped hot dogs with pico de gallo, jalapenos, sour cream, and Cotjia cheese, but the options are endless!
- To prevent bacon from falling off during cooking, you can secure bacon with a toothpick on each side of the hot dog.
- Be very careful of flareups when cooking hot dog over direct heat.
- If BBQing is not an option, roast bacon wrapped hot dogs in the oven on 400 degrees for 15-20 minutes.