FULLY LOADED BACON-WRAPPED HOT DOGS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
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!
SPICY BACON HOT DOG
"I like to call this a Mexican tradition - every teenager has one after a night of dancing."
Provided by Marcela Valladolid
Time 25m
Number Of Ingredients 0
Steps:
- Pan-Fried Hot Dog
- Cook in a hot cast-iron skillet with a little oil, butter or bacon fat, about 5 minutes.
- Bacon and Onions
- Cook 4 chopped bacon slices in a skillet over medium-high heat until the fat has rendered, about 5 minutes. Add 1/2 thinly sliced onion; cook, stirring, until translucent, about 3 minutes. Stir in 1 tablespoon each soy sauce and lime juice and 1/4 teaspoon Worcestershire sauce.
- Mayonnaise
- Spicy Chips
- Spread 1 cup lightly crushed tortilla chips on a baking sheet and spray with cooking spray. Sprinkle with 1 tablespoon chili-lime powder (such as Tajen brand) and toss to coat. Bake at 350 degrees F until lightly toasted, 4 to 5 minutes. Let cool.
- Ketchup
- Yellow Mustard
CHEESY BACON HOT DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 30 servings
Number Of Ingredients 3
Steps:
- Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
- Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.
BACON-WRAPPED HOT DOGS
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
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.
SMOKY BACON-WRAPPED HOT DOG APPETIZER BITES
Hot dogs wrapped in smoky bacon? You know these appetizers are going to be a hit, even if you've never made them before.
Provided by My Food and Family
Categories Sausage
Time 35m
Yield 16 servings
Number Of Ingredients 2
Steps:
- Heat oven to 400ºF.
- Wrap bacon around frank pieces; secure with wooden toothpicks.
- Place on rimmed baking sheet.
- Bake 25 min. or until bacon is crisp, turning after 15 min.
Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
KILLER BACON-CHEESE DOGS
My family has been eating hot dogs this way for years. They are so much better than your average hot dog!
Provided by Drink Spiller
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
- Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
- To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 31.7 g, Cholesterol 66.3 mg, Fat 30.5 g, Fiber 1.1 g, Protein 21.6 g, SaturatedFat 13.4 g, Sodium 1296.2 mg, Sugar 9.4 g
BACON-WRAPPED DOUBLE DOGS
We are building a better bacon dog by using 2 smaller hot dogs instead of 1 larger one, which we will merge together using the latest bacon-binding technology. Other than some potato chips, I think potato salad is the ultimate hot dog side dish, so go ahead and serve this up with some.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices.
- Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes.
- Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.
Nutrition Facts : Calories 606.7 calories, Carbohydrate 28 g, Cholesterol 79.9 mg, Fat 43.6 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 16.2 g, Sodium 2221.4 mg, Sugar 7.2 g
SWEET & SPICY BACON DOGS
I have never met anyone (especially men) that did not LOVE this appetizer!
Provided by Kathy Embry
Categories Meat Appetizers
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375 degrees. Cut each hot dog into 4 equal pieces. Slice bacon into 4 equal pieces. Wrap each hot dog with bacon and insert toothpick. Lay all on foil covered baking sheet (you will need 2 sheets for full recipe).
- 2. Mix brown sugar and cayenne pepper. Sprinkle bacon wrapped hot dogs with brown sugar mixture. Bake for 30 minutes. Keep warm in crock pot and enjoy these sweet & spicy treats!
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CHEF JOHN'S BEST HOT DOG RECIPES
From allrecipes.com
Author Carl Hanson
- Coney Island Hot Dogs. View Recipe. The thick ground beef sauce that completes these classic dogs is slightly sweet, slightly spicy, and slightly salty. "The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish," says Chef John.
- Bacon-Wrapped Double Dogs. View Recipe. Chef John builds a better bacon dog by using a couple of small hot dogs instead of one big one. Chef John explains, "We will merge them together using the latest bacon-binding technology.
- Bacon-Wrapped Chicken Dogs. View Recipe. "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," says Chef John.
- All-American Burger Dog. View Recipe. "This 'burger dog' is far more than a hot dog-shaped cheeseburger," says Chef John. "It's a one-handed wonder that's perfectly proportioned and easier to eat than a regular cheeseburger."
- Hot Dog Sausages. View Recipe. "This meaty mash-up came about thanks to some lamb kebab experiments," says Chef John. "I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog.
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