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
- Slice each hot dog lengthwise down the middle—but not all the way through.
- Combine softened cream cheese, diced jalapeños, and Smash Burger seasoning in a bowl.
- Fill each hot dog with the cream cheese mixture.
- Wrap each stuffed dog tightly in bacon, covering the filling.
- 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.
- Toast brioche buns on the griddle until lightly browned.
- Spread a thin layer of grape jelly inside each bun to balance the heat with sweetness.
- Place each hot dog in its bun and drizzle with Tapatío spicy yellow mustard.
- JENJOY!

