Bacon-Wrapped Hot Dogs


  • 8 Fischer's Jumbo Franks
  • 8 Fischer's bacon strips
  • 4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)
  • 2 tablespoons vegetable oil, plus more for drizzling (if needed)
  • 1 small yellow onion, thinly sliced
  • ½ small red bell pepper, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • Kosher salt
  • 8 hot dog buns
  • Ketchup, yellow mustard and mayonnaise, for serving


  1. Preheat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon. Move hot dogs to baking sheet.
  2. Place jalapeños skin-side down on a separate aluminum baking sheet and lightly drizzle with oil.
  3. Roast jalapeños about 25 minutes.
  4. Roast hot dogs until bacon is browned, about 30 minutes.
  5. While those are in the oven, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the yellow onion and cook, stirring frequently, until it begins to brown, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt.
  6. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
  7. Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
  8. Toast buns and transfer the hot dogs to buns.
  9. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños.
prep time
total time