These cheesy, bacon-wrapped hot dogs are sure to be a hit! Enjoy the flavors of the Southwest with Tillamook's Sonoran-Style Bacon Wrapped Cheesy Hot Dogs.
6 Hot dog buns or Bolillo rolls (or other rolls, preferably not split), top cut down the middle lengthwise, leaving ½ inch at each end
6 bun-length All-beef hot dogs
6 slices Hickory smoked bacon (regular, not thick)
3 slicesTillamook Farmstyle Thick Cut Sharp Cheddar Sliced Cheese, cut into ¼ inch long strips
3 slicesTillamook Farmstyle Thick Cut Pepper Jack Sliced Cheese, cut into ¼ inch long strips
1 15.5 oz can Pinto beans, drained and warmed
1-2 Tomatoes, diced
½ White onion, diced
6 Yellow chili peppers
Mexican crema (see below or mayo)
Cilantro (to garnish)
Flat cast iron griddle
Heat a small flat cast iron griddle (or pan) over high heat. Place peppers on hot griddle and turn until each side just begins to blacken, about 1-2 minutes per side. Set aside on a plate. Wipe off griddle. Note: you can also prepare these in the oven. Put peppers on a sheet pan, under the broiler, and turn after each side has a few blistered spots.
While peppers cook, prepare the hot dogs. Using a small paring knife, make a slit down the center of each hot dog. Take three, ¼ inch sections of cheese slices and tuck them inside the opening. The first set of three won’t quite fill it all the way, so, take a second set of three and trim to fit and tuck inside the opening. Wrap each hot dog with a slice of bacon, securing the ends with a wooden toothpick. Place hot dogs on the hot griddle and cook, turning occasionally, until bacon is crisp on all sides, about 10-12 minutes. Wipe pan. Carefully remove toothpicks.
(Optional) Heat rolls -cut side down- on flat griddle until lightly toasted (about 20-30 seconds.
Fill rolls with beans and bacon-wrapped cheesy dog, and then top with tomatoes, onions, mustard, and crema. Garnish with cilantro.
Serve with roasted pepper and tortilla chips.
Shop this recipe
Tillamook Pepper Jack
Tillamook Sharp Cheddar
Tillamook Sour Cream