How to Make Bacon-Wrapped Cheese Stuffed Hot Dogs? (Easy Grill Recipe)

There’s a certain magic that happens when you take a classic backyard barbecue staple and decide to go all in. I’m talking about that moment when the smoky aroma of sizzling bacon mingles with the scent of melting cheese over a hot grill. It’s the sound of a satisfying crunch and the sight of a golden, crispy onion topping tumbling over a perfectly grilled dog. This recipe for Bacon-Wrapped Cheese-Stuffed Hot Dogs was born on a sunny Fourth of July when the usual fare just wouldn’t do. We wanted spectacle. We wanted decadence. We wanted a hot dog that was an event unto itself. The result is a handheld masterpiece that is juicy, smoky, cheesy, and gloriously over-the-top.

Why You’ll Love This Recipe

• The Ultimate Crowd-Pleaser: This is the dish that disappears first from the platter. It’s guaranteed to draw “oohs” and “aahs” from guests of all ages.

• A Textural Dream: Experience the perfect combination of a snappy hot dog, crispy bacon, molten cheese, and a crunchy onion topping in every single bite.

• Surprisingly Simple: While it looks impressively gourmet, the process is straightforward and fun. It’s a fantastic recipe to get the whole family involved in the kitchen.

• Fully Customizable: Make it your own! Switch up the cheese, adjust the spice level, or use your favorite pre-made condiments to streamline the process.

A Surprise Fan

I’ll never forget serving these to my nephew, a renowned picky eater whose diet seemed to consist solely of plain pasta and chicken nuggets. He eyed the bacon-wrapped, cheese-oozing creation with deep suspicion. With some gentle coaxing, he took a small bite. Then a bigger one. Then he devoured the entire thing and quietly asked, “Are there any more?” It was a silent, beautiful victory for fun food.

What Makes It Special

• The Cheese-Stuffed Center: By slicing and stuffing the hot dogs ourselves, we ensure a massive, gooey, cheesy core that you simply can’t get from a pre-made cheese dog.

• The Bacon Blanket: Wrapping each dog in turkey bacon not only adds a delicious, smoky flavor but also bastes the hot dog as it cooks, keeping it incredibly juicy and tender.

• The Homemade Crispy Onions: While store-bought are a fine shortcut, taking a few extra minutes to make these from scratch provides an unparalleled freshness and a light, delicate crunch that elevates the entire dish.

• The Jalapeño Kick: The fresh, sharp slice of jalapeño on top cuts through the richness of the bacon and cheese, creating a perfectly balanced flavor profile.

Making It Happen

Let’s start by creating our crispy onion topping. Thinly slice your onion and let the strands soak in a bath of buttermilk; this will help the coating adhere and add a subtle tang. In a separate bowl, we’ll whisk together our flour, cornstarch, salt, and pepper. The cornstarch is the secret weapon here, promising an ultra-crispy, golden-brown finish.

Heat a generous amount of vegetable oil in a skillet until it shimmers. Take the onions from their buttermilk soak, let the excess drip off, and toss them thoroughly in the flour mixture. Fry them in batches until they achieve a beautiful, golden-brown color and become wonderfully crisp. Remove them to a paper towel-lined plate to drain.

Now, for the main event. Take each plump beef hot dog and, with a sharp knife, slice a pocket down the center—be careful not to cut all the way through. We’re creating a little boat for our shredded cheese. Generously stuff that pocket with as much cheese as it will hold.

Next, carefully wrap each cheese-stuffed dog with a slice of turkey bacon. The bacon will want to cling to the hot dog. Secure each end with a half-toothpick to ensure it stays put during its time on the grill.

Preheat your grill to a steady medium heat. Place your bacon-wrapped masterpieces on the grates and grill them for about 10 to 12 minutes, turning them often. You’re looking for the hot dog to be heated through and the bacon to be fully cooked, crispy, and beautifully rendered.

Once they’re perfectly cooked, carefully remove the toothpicks. Nestle each hot dog into a soft, pillowy bun. Now, for the grand finale: crown them with a generous handful of your homemade crispy onions and a few slices of fresh, vibrant jalapeño.

You Must Know

• Secure the Bacon Well: Use toothpicks to firmly anchor the ends of the bacon. This prevents it from unraveling and ensures even cooking.

• Don’t Skip the Turn: Rotate the hot dogs frequently on the grill. This is crucial for getting the bacon crispy on all sides without burning it.

• Patience with the Onions: Fry the onions in small batches. Overcrowding the pan will drop the oil temperature and make them soggy instead of crispy.

Serving Ideas

Serve these hot dogs immediately with classic sides like creamy potato salad, tangy coleslaw, or baked beans. For drink pairings, an ice-cold lager or pilsner is a perfect match for cutting through the richness. For a non-alcoholic option, a chilled glass of lemonade or iced tea works wonderfully.

Make It Different

• Spicy Kick: Use pepper jack cheese and pickled jalapeños instead of fresh for an extra punch.

• Italian Style: Stuff with mozzarella, wrap in prosciutto, and top with a drizzle of balsamic glaze and fresh basil.

• Breakfor-Dinner: Use breakfast sausage links, stuff with cheddar, wrap in bacon, and serve with a side of maple syrup for dipping.

• Lighter Version: Use chicken or turkey sausages, low-fat cheese, and center-cut bacon or turkey bacon. You can also bake them at 400°F (200°C) for 15-20 minutes instead of grilling.

Storage and Reheating Tips

Store any leftover cooked hot dogs (without toppings) in an airtight container in the refrigerator for up to 2 days. The crispy onions are best enjoyed immediately but can be stored at room temperature for a day. Reheat hot dogs in the air fryer at 350°F (175°C) for 3-4 minutes or in a conventional oven until hot and the bacon is re-crisped. Microwaving is not recommended as it will make the bacon rubbery.

Success Tips

For the crispiest bacon, you can par-cook the bacon slices slightly before wrapping. This helps render some of the fat and ensures they get perfectly crispy on the grill without overcooking the hot dog inside.

Frequently Asked Questions (FAQ)

Can I make these in the oven?
Absolutely! Preheat your oven to 400°F (200°C). Place the bacon-wrapped dogs on a baking sheet fitted with a wire rack and bake for 15-20 minutes, or until the bacon is crispy.

Can I use pre-cooked bacon?
It’s not recommended. Pre-cooked bacon won’t render the same amount of fat or adhere to the hot dog as well, and it’s more likely to burn before the hot dog is warmed through.

What’s the best cheese to use?
A good melting cheese is key. Cheddar, Monterey Jack, pepper jack, and even American cheese are all excellent choices for that perfect, gooey pull.

Can I prepare these ahead of time?
Yes, you can assemble the bacon-wrapped hot dogs (without cooking) up to a day in advance. Keep them covered in the refrigerator until you’re ready to grill.

Do I have to make the crispy onions from scratch?
Not at all! A bag of store-bought French-fried onions from the crouton aisle is a fantastic and delicious shortcut.

Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Category: Main Course
Difficulty: Easy
Cuisine: American
Yield: 8 hot dogs

Ingredients

For the Hot Dogs:

• 1 package (8 count) beef hot dogs

• 8 slices turkey bacon

• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, etc.)

• 3 jalapeños, sliced

• 8 soft hot dog buns

• 8 toothpicks, cut in half

For the Crispy Onions:

• 1 large onion

• 1 cup buttermilk

• 1/2 cup all-purpose flour

• 3 tablespoons cornstarch

• 1/2 teaspoon salt

• 1/4 teaspoon fresh ground pepper

• Vegetable oil, for frying

Instructions

1. Make the Crispy Onions: Slice the onion in half and then into thin half-moons. Submerge the slices in a bowl of buttermilk and let them soak for 15-20 minutes.

2. In a separate medium bowl, whisk together the flour, cornstarch, salt, and pepper.

3. In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat to 375°F (190°C).

4. Remove a handful of onions from the buttermilk, allowing the excess to drip off. Toss them in the flour mixture until thoroughly coated. Shake off any excess flour and carefully place them in the hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes per batch.

5. Use a slotted spoon to remove the onions and place them on a paper towel-lined plate to drain. Set aside.

6. Prepare the Hot Dogs: Using a sharp knife, carefully slice each hot dog down the middle lengthwise, about three-quarters of the way through, to create a deep pocket. Do not slice all the way through.

7. Generously stuff the pocket of each hot dog with the shredded cheese.

8. Wrap one slice of turkey bacon snugly around each cheese-stuffed hot dog. Secure the bacon at each end by inserting a half-toothpick.

9. Cook the Hot Dogs: Preheat your grill to medium heat. Place the bacon-wrapped hot dogs on the grill and cook for 10-12 minutes, turning frequently, until the bacon is fully cooked and crispy and the hot dogs are heated through.

10. Serve: Carefully remove the toothpicks from the hot dogs. Place each one in a soft bun and top with a generous amount of the homemade crispy onions and several slices of fresh jalapeño. Serve immediately.

Notes

Allergy Info: Contains dairy, gluten, and soy (often in hot dogs and buns). Check specific ingredient labels for allergens.
Nutrition: This is a treat meal. Nutritional values vary greatly based on specific ingredients used, particularly the type of hot dog, cheese, and bacon.