📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 275kcal
Ingredients
- 4 all-beef hot dogs sugar-free; sub: turkey franks, bratwursts, or plant-based keto dogs
- 4 thin sugar-free bacon strips; sub: turkey bacon or prosciutto
- 2 oz cream cheese softened; sub: shredded pepper Jack, cheddar, or goat cheese
- 2 fresh jalapeños diced & seeded; sub: pickled jalapeños, poblano strips, or green chiles
- 1 tsp ranch or taco seasoning optional; sub: smoked paprika + garlic powder
- Avocado-oil spray sub: olive-oil spray
- Optional toppers: chipotle mayo mustard, chopped cilantro
Instructions
- Fill the franks: Pat hot dogs dry. Slice lengthwise down the center, stopping ¼-inch from each end. Stir jalapeño dice into cream cheese with seasoning; stuff about 2 tsp into each slit.
- Wrap in bacon: Starting at one end, spiral a bacon strip tightly around each hot dog, slightly overlapping to seal the cheese. Secure ends with toothpicks if needed; mist lightly with oil.
- Grill method: Pre-heat grill to medium-high (400°F). Place dogs over indirect heat; close lid. Cook 4 min, flip, then 4 min more until bacon is crisp and an internal probe hits 160°F. Finish 30 sec over direct flame for extra char.
- Serve: Rest 2 min. Pull toothpicks, slice into bites or eat whole.
Nutrition
Serving: 1serving | Calories: 275kcal | Protein: 17g | Fat: 23g
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About This Dish
Picture a smoky backyard dog leveled-up: the frank splits open to reveal creamy cheese and diced jalapeños, all hugged by sizzling bacon that drips flavor onto the grill.
Health Benefits
- Beef hot dogs and bacon provide the protein and fat that make this dish filling.
- Jalapeños and cream cheese add flavor without any added sugar.
Pairs Well With
- Chayote “Noodle” Ensalada
- Chorizo & Mushroom Sauté