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Bacon Jalapeño Cheese Skirt-Wrapped Hot Dog

With Crema, Tomato, and Avocado

Serves: 6

Cook Time: 20 Minutes

Prep Time: 10 Minutes

  • 6 extra long hot dogs
  • 6 slices thin cut bacon
  • 2 jalapenos, minced
  • Kosher salt, for seasoning
  • 3 cups shredded cheddar cheese
  • 6 hot dog buns
  • 1 large tomato, thinly sliced and halved
  • 1 large avocado, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • Crema, for serving
  • Hot sauce, for serving

Tightly wrap each hot dog in a piece of bacon, overlapping the bacon slightly and leaving an end of the hot dog out on each end.

Heat a large skillet or griddle over medium high heat. Add the hot dogs and cook, turning every minute or so until the bacon is crisped and browned, about 7 minutes total. Set aside.

Add the jalapeno to the hot pan and season with salt. Cook until tender, about 3 minutes. Remove from the skillet if using. Working in batches of two, add 1 tablespoon of cooked jalapeno to the skillet or griddle. Sprinkle the jalapeno with about 1/2 cup of cheese in a small rectangular shape – you’re aiming to make the cheese skirt roughly the same shape as your open bun. When the cheese begins to brown around the edges, top each skirt with a bun and cook for 1 minute more. Then use a wide flat spatula to remove the buns. Repeat with the remaining jalapeno, cheese and buns.

Build the hot dogs by topping each bun with a few slices of tomato, avocado and then adding the bacon-wrapped hot dog and garnishing with cilantro, crema, and hot sauce for serving.