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Bacon Jalapeño Popper Hot Dogs

These smokey jalapeño popper hot dogs stuffed with creamy bacon-cheese sauce are an indulgent twist on the classic hot dog. They’re served on freshly-toasted buns, with lots of crispy bacon and spicy jalapeños, for the perfect bite!

Why I Love These Stuffed Hot Dogs

Hot dogs are a staple at our summer barbecues, and I’ve always loved finding new ways to dress them up. These Jalapeño Popper Hot Dogs with lots of crispy bacon are my latest favorite. Here’s why I think you will love them too:

  • Flavorful: Smoky bacon and creamy jalapeño popper filling pair perfectly with a juicy hot dog. Served in a toasty bun, this combination creates a delightful balance of flavor and textures.
  • Crowd-pleaser: Perfect for game days, barbecues, or casual family dinners, everyone loves hot dogs! If you’re worried about picky eaters, serve the cheese mixture and toppings on the side.
  • Easy: Simple ingredients and a quick preparation of the creamy jalapeño popper sauce mean these stuffed hot dogs are ready in under 30 minutes!
  • Prep-friendly: Make the cheese mixture in advance so you can throw the hot dogs together extra quickly on a weeknight.
Ingredients for jalapeno popper hot dog recipe arranged in bowls and on a cutting board. From top to bottom: hot dog buns, cheddar cheese, bacon, hot dogs, garlic, jalapeño, creamy cheese and onion.

Recipe Ingredients

Cream cheese and cheddar make a silky, creamy, and savory sauce that takes the hot dogs to another level. Below you will find helpful notes for key ingredients used to make these jalapeño popper hot dogs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Bacon: I prefer thick-cut, but regular bacon works too. Use kitchen meat scissors to easily cut the bacon into bite size pieces before cooking it.
  • Hot Dogs: Use your favorite, I like Nathan’s hot dogs best, but any kind will work.
  • Jalapeños: For mild heat, remove the seeds from the jalapeños. For extra heat, leave the seeds! To triple the heat, swap the jalapeño for a serrano chili instead!
  • Cream Cheese: Full-fat cheese melts faster than low-fat and will also make a creamier filling.
  • Cheddar Cheese: To keep the hot dogs tasting as close to a jalapeño popper, I used sharp cheddar cheese. Mild cheddar, or any mild flavored shredded cheese, can be used.
Two jalapeño popper hot dogs with potato chips on the side.

How To Make Jalapeño Popper Hot Dogs

It’s just like making your favorite hot dogs but with a smokey bacon-cheese sauce. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

  • Cook the bacon: Place the bacon in a skillet and cook it until crispy. Remove it from the heat and set it aside to drain excess fat.
  • Cook the hot dogs: Add the hot dogs to the bacon grease and cook them until hot and slightly charred. Remove them from the heat. Scoop out any excess bacon grease.
  • Brown the veggies: Stir in the jalapeños, garlic, and onions. Sautée until slight browned and softened.
  • Make the cheese mixture: Stir in the cheeses until melted. Mix in half of the crispy cooked bacon.
  • Heat the buns: Pop the buns into the broiler until nice and toasty. Remove them from the heat.
  • Assemble: Spread the buns with the cheese mixture. Add the sausages, and top with more cheddar and the remaining bacon.
  • Melt the cheese: Pop the hot dogs under the broiler until the cheddar melts. Serve and enjoy!
Two hot dogs stuffed with jalapeño popper filling and topped with melty cheddar cheese and crispy bacon.

Cook’s Tips & Variations

  • More toppings: Pickle relish, crispy fried onions, caramelized onions, and crumbled chicharron are all great ways to add even more texture.
  • Change the cooking method: If you don’t want to pan-fry the hot dogs, feel free to cook them in the air fryer. Prepare the filling as written, then follow my air fryer hot dog recipe instructions to cook the hot dogs, toast the buns, and melt the cheese.
  • Add chili: Add 2 to 3 tablespoons of my hot dog chili on top for an even heartier and meatier bite.
  • More spice: Mix 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper into the cheese mixture for more depth and flavor.
  • Prep ahead: Make the cheese mixture in advance so all you have to do is cook the hot dogs and assemble them when it’s time for dinner. Store the filling in an airtight container in the fridge. Reheat it in 30 second intervals, stirring often, in the microwave.

What To Serve With Jalapeño Popper Hot Dogs

Landscape photo of jalapeno popper hot dogs.
5 from 1 vote
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Yield: 8 hotdogs

Bacon Jalapeño Popper Hot Dogs

Spicy jalapeño popper hot dogs are stuffed with a creamy jalapeño-bacon cheese sauce and served in a warm toasted bun with lots of cheese!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes


  • 6 strips thick cut bacon, diced
  • 8 hot dogs
  • 1 to 4 jalapeños, diced, I used 3 and removed the seeds from 2 of them to control the heat
  • 1 tablespoon minced garlic
  • 1 small yellow onion, diced
  • 1 (8 oz) block cream cheese
  • 1 cup shredded cheddar cheese, plus more for topping
  • 8 hot dog buns


  • In a large cast iron skillet over medium-high heat, fry bacon until crispy. Using a slotted spoon, scoop out the bacon and place it on a plate lined with paper towels. Set it aside.
  • Add the hot dogs to the hot bacon grease. Cook, turning often, for 4 to 5 minutes or until the hotdogs are blistered and hot. Remove the hotdogs from the skillet, place on a plate and cover to keep warm.
  • If there is excess bacon grease use a spoon and scoop out grease leaving about 1 tablespoon of grease. Sauté the jalapeños, garlic and onion in the remaining bacon grease for 5 minutes or until the onion is softened and translucent.
  • Lower the heat to medium-low and stir in the cream cheese and cheddar cheese, until melted and blended. Add in half of the cooked bacon, reserving the rest for topping when serving.
  • While the cheese is melting, toast the buns under the broiler. Check on the buns often so they do not burn.
  • To serve, place the buns on a cooking tray, smear the cream cheese mixture in the bottom of the bun, top with a hot dog, add more shredded cheddar cheese and bacon on top.
  • Place back under the broiler just long enough for the cheese to start to melt. Serve immediately.


Storage: Store everything separately to prevent the buns from softening in the fridge with all the toppings. Place the cream cheese mixture in an airtight container for up to 4 days. Store the hot dogs in a separate container for up to 4 days.
Reheat: Microwave the cream cheese mixture in 20-second increments until warm. Reheat the hot dogs in the microwave or in the air fryer at 400°F for 2 to 3 minutes, or in a microwave. Assemble and enjoy!


Serving: 1 hot dog, Calories: 506kcal, Carbohydrates: 33g, Protein: 18g, Fat: 34g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 81mg, Sodium: 1.004mg, Potassium: 251mg, Fiber: 1g, Sugar: 5g, Vitamin A: 660IU, Vitamin C: 2mg, Calcium: 206mg, Iron: 3mg

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