Mexican Hot Dogs

Mexican hot dogs are an easy, flavor-packed way to turn a simple weeknight dinner into something fun. Wrapped in crispy bacon and cooked in a skillet, these hot dogs are layered with peppers, jalapeños, pico de gallo, and salty cotija for a street-food-inspired meal you can make right at home. With just 5 minutes of prep and no grill required, these skillet Mexican hot dogs come together fast and are perfect for busy nights, game day, or casual entertaining.

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This easy skillet version of Mexican hot dogs has become one of those meals I make when I want something fun that everyone actually gets excited about. The bacon crisps up right in the pan, the peppers and jalapeños soften and caramelize, and the fresh pico and cotija add just the right pop of flavor. It’s the kind of dinner my kids love because it feels like a treat, but I love it because it’s quick, flexible, and doesn’t require firing up the grill. I always enjoy seeing how everyone customizes their toppings, so leave a comment and tell me how you make yours.

Tips for Beginners

Wrap the bacon tightly. Start at one end of the hot dog and overlap the bacon slightly as you wrap, so it stays secure and crisps evenly instead of unraveling in the pan.
Rotate the hot dogs often. Turn them every 30–60 seconds so the bacon browns evenly on all sides and doesn’t burn before it’s fully crisp.
Avoid overcrowding the skillet. Give each hot dog a little space so the bacon can render and crisp. If the pan is too crowded, the bacon will steam and stay soft instead of turning golden and crunchy.

Mexican Hot Dogs

Course Dinner, Lunch

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 183kcal

Author Krista Teigen

Ingredients

4 slices of bacon
4 jumbo hot dogs
1 tbsp olive oil
½ onion sliced
½ red bell pepper sliced
3 jalapeño peppers sliced
4 hot dog buns

Toppings

pico de Gallo store bought or see notes
cotija cheese regular shredded cheese works too
hot sauce
sour cream

Instructions

Wrap the bacon slices around each hot dog.

4 slices of bacon, 4 jumbo hot dogs
Heat a large skillet over medium high heat. Add the hot dogs to the pan, and cook for 5-6 minutes until the bacon is browned and crispy on all sides. Place the hot dogs on a plate.
There may be enough bacon grease, but add in the olive oil if needed. Add the onions and peppers to the pan, sprinkle with salt, and sauté for a few minutes until softened and browned.

1 tbsp olive oil, ½ onion, ½ red bell pepper, 3 jalapeño peppers
Place the hot dogs back in the pan with the peppers and onions. Let everything cook for a couple minutes on medium heat until the hot dogs are heated through.
Place the hot dogs in buns. Add the peppers and onions on top.

4 hot dog buns
Then, top with pico de gallo, a drizzle of hot sauce and sour cream, and a sprinkle of cotija cheese.

pico de Gallo, cotija cheese, hot sauce, sour cream

Nutrition

How to Make Mexican Hot Dogs Step by Step

Gather all the ingredients together.

Raw hot dogs wrapped in bacon on a plate with sliced peppers, onions, jalapeños, olive oil, and buns prepped for Mexican hot dogs.

Wrap the hot dogs. Wrap 1 slice of bacon tightly around each of the 4 jumbo hot dogs, overlapping slightly so the bacon stays in place as it cooks.

Cook the bacon-wrapped hot dogs. Heat a large skillet over medium-high heat. Add the bacon-wrapped hot dogs and cook for 5-6 minutes, turning often, until the bacon is deeply browned and crisp on all sides and the hot dogs are heated through. Transfer the hot dogs to a plate.

Bacon-wrapped hot dogs cooking in a skillet with sautéed peppers and onions.

Sauté the vegetables. If the pan looks dry, add 1 tbsp olive oil to the skillet. Add ½ sliced onion, ½ sliced red bell pepper, and 3 sliced jalapeños, then season lightly with salt. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened with lightly caramelized edges. Return the bacon-wrapped hot dogs to the skillet with the peppers and onions. Cook over medium heat for 1-2 minutes, turning once, until everything is hot and well coated in the pan juices.

Mexican hot dogs assembled on a baking tray and topped with pico de gallo, cotija cheese, sour cream, and hot sauce.

Assemble the hot dogs. Place each hot dog into a bun, then spoon the warm peppers and onions over the top. Finish with pico de gallo, a drizzle of hot sauce, a dollop of sour cream, and a sprinkle of cotija cheese or shredded cheese.

Overhead view of bacon-wrapped Mexican hot dogs with peppers, pico de gallo, cheese, and lime wedges.

Serve immediately while hot.

How to Store and Reheat

Store any leftover bacon-wrapped hot dogs and peppers in separate airtight containers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and the bacon crisps back up, or use the oven at 350°F for about 10 minutes. Avoid microwaving if possible, as it can make the bacon soft.

For make-ahead prep, slice the peppers, onions, and jalapeños up to 2 days in advance and store them in the fridge. Pico de gallo can also be made a day ahead and kept chilled until ready to serve.

Serving Suggestions

I love serving these Mexican hot dogs for game day, backyard cookouts, or easy summer dinners. I’m definitely pairing them with trash can nachos. They’re also great alongside chips and guacamole, elote, or Mexican street corn. Add a pitcher of margaritas or spicy mango margaritas. It’s a great crowd-friendly meal that feels festive without needing much prep.