Blackstone

Jalapeño Popper Bacon-Wrapped Hot Dogs-Blackstone

A Flavor-Packed Adventure in Every Bite cooked on the Blackstone for the ULTIMATE bite!

I participated in Portland’s Wiener Week which is a celebration of creative hot dogs, and after tasting some truly wild combinations, I felt inspired to craft my own masterpiece. Enter: jalapeño popper bacon-wrapped hot dogs. This recipe is a symphony of flavors—sweet, spicy, smoky, creamy, and ridiculously crispy. If you’ve ever craved the perfect handheld bite, this is it.

Why Jalapeño Popper Bacon-Wrapped Hot Dogs?

Wiener Week proved that hot dogs can be so much more than basic ketchup and mustard. By stuffing them with a creamy, spicy filling and wrapping them in bacon, you create layers of flavor and texture that surprise and delight. The final touch—a swipe of grape jelly and a hit of spicy yellow mustard—takes these dogs to a whole new level. It’s the kind of dish that makes you rethink everything you know about hot dogs.

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Ingredients

  • Hot dogs (your favorite brand)
  • 1 block cream cheese, softened
  • 2-3 jalapeños, finely diced
  • Blackstone Smash Burger seasoning (or your favorite burger spice blend)
  • Bacon strips (enough to wrap each hot dog)
  • Brioche hot dog buns
  • Grape jelly
  • Tapatío spicy yellow mustard (or substitute with your favorite spicy mustard)

How to Make Jalapeño Popper Bacon-Wrapped Dogs

  1. Slice each hot dog lengthwise down the middle—but not all the way through.
  2. Combine softened cream cheese, diced jalapeños, and Smash Burger seasoning in a bowl.
  3. Fill each hot dog with the cream cheese mixture.
  4. Wrap each stuffed dog tightly in bacon, covering the filling.
  5. Cook the bacon-wrapped dogs on a preheated griddle over medium-low heat, turning occasionally, until the bacon is golden and crispy. Use a dome lid for even cooking and perfectly melted filling.
  6. Toast brioche buns on the griddle until lightly browned.
  7. Spread a thin layer of grape jelly inside each bun to balance the heat with sweetness.
  8. Place each hot dog in its bun and drizzle with Tapatío spicy yellow mustard.
  9. JENJOY!

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