Bacon Wrapped Jalapeno Dogs


  1. Whisk together the ketchup, sriracha, and parsley. Refrigerate for service.
  2. Split the hot dogs lengthwise leaving a hinge. Add half the jalapenos to each split dog followed by some slices of cheese in the pocket.
  3. Wrap each dog tightly with a slice of bacon securing the bacon with a toothpick on each end.
  4. Grill the hot dog on the medium heat area of your grill until the bacon is caramelized and slightly crispy.
  5. Place the hot dog in a steamed bun. Serve with chips. Optional: streak with the sriracha ketchup and top with pickled red onions.


  • 2 ea West Creek® Beef Franks, 4-1
  • 1 ea West Creek® Cheese, American, white, cut into strips
  • 2 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded, peeled, and chopped
  • 2 ea West Creek® Bacon, Slice(s)
  • 4 ea toothpick(s), soaked in water
  • 2 ea Heritage Ovens® hot dog buns, steamed
  • 3 tbsp Delancey Street Deli® pickled red onions, drained
  • 1/2 cup West Creek® Ketchup
  • 2 tbsp Sriracha
  • 1 tbsp Peak Fresh Produce® Parsley, Fresh, minced
  • Delancey Street Deli® Potato Chips, as side