Name: Mexican Hot Dogs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 hot dogs
Ingredients: 4 hot dog buns, (I used Brioche); 4 tablespoons butter; ¼ cup avocado oil, add more if needed; 4 hot dogs; 2 tomatoes, quartered; 2 jalapeños, seeded and sliced; 1 large onion, sliced; grated cheese, optional

Okay, so, TikTok’s been at it again. First it was dancing dads, then it was that weird sound people were making with their hands, and now? Mexican Hot Dogs. And we're not going to lie, we were skeptical. Hot dogs? With jalapeños? Like, is this a dare? But let us tell you, this viral sensation did not disappoint! We’re talking throwing these bad boys in a pan with a fiesta of jalapeños, tomatoes, and onions—basically, all the good stuff. Prepare to be amazed because your tastebuds are definitely going to do the salsa.

What stands out

Hey Bolbon fam, imagine this: a juicy hot dog nestled in a warm, lightly toasted bun (because soggy buns are the enemy). The savory hot dogs vibing with the tang of the tomatoes and onions, followed by some FUEGO from the jalapeños. It’s like a fiesta in your mouth, but instead of awkward small talk and questionable dance moves, these Mexican Hot Dogs are pure deliciousness. The whole thing is slathered in just the right amount of…well, whatever your heart desires! Maybe a creamy drizzle of queso, a dollop of cool sour cream, or a heaping amount of pico de gallo.

How to Prepare

First, butter each hot dog bun on all sides and set aside.

Ingredients for a meal are laid out on a marble surface, featuring hot dog sausages on a wooden tray, sliced green jalapeños, onion slices, cubed cheese, tomato wedges, bread rolls, and a bowl of olive oil.

Four glazed pastries are neatly arranged on a white plate. The pastries are covered with a light layer of icing, and they are placed on a white marble surface.

Next, heat up a pan on the stove on medium-high heat.

Add in the oil and let it get hot. Make a shallow slit in the middle of each hot dog with a knife.

Close-up of a knife slicing into a pink sausage on a dark wooden cutting board. The sausage has light diagonal cuts across its surface. Another sausage is partially visible in the top right corner.

A black frying pan with a white handle on a marble surface, containing a small amount of oil pooling to one side.

Once the oil shimmers, add in the quartered tomatoes, hot dogs, sliced and seeded jalapeños, and sliced onions.

Cook the veggies with the hot dogs, and stir, until they are all caramelized. If the pan starts to burn, add in a splash of water to deglaze it.

A black pan containing sliced onions, halved tomatoes, sliced green peppers, and four uncooked hot dogs on a white marble surface.

Pan with cooked hot dogs, sliced green peppers, tomatoes, and onions in a skillet on a light marble surface. The hot dogs and vegetables appear grilled and slightly charred.

When the veggies and hot dogs are golden in color, take them out of the pan and set aside.

Now, take the buttered buns and add them to the pan making sure to turn them so that they get toasted on each side.

Four golden-brown, oval-shaped buns are in a black skillet, drizzled with a creamy white glaze, on a light marble surface.

Four golden-brown buns are aligned in a black skillet with a white handle, on a light marble surface. The buns have a shiny, glazed finish and are arranged parallel to each other.

Add a hot dog to each bun along with the caramelized veggies. Top with cheese, if using, and enjoy these Mexican Hot Dogs!

A person holds a hot dog in a bun, topped with sautéed onions and tomato slices. Another hand spreads mayonnaise on the toppings with a knife. Two additional hot dog buns are visible on a wooden board in the background.

Kitchen tip

If the pan starts to burn, feel free to add in a splash of water to deglaze it and continue to cook the Hot Dogs and veggies together.

Three grilled Mexican Hot Dogs in buns topped with ketchup, mustard, grilled onions, peppers, and fresh parsley, arranged on a wooden board.

Swaps

Add sliced avocado or guacamole for creaminess and healthy fats.
A sweet and spicy mango salsa is a refreshing twist on traditional toppings.
Fresh pico de gallo adds vibrant color and flavor.
Add grilled corn kernels to the mix for sweetness and char.
If jalapeños aren’t enough, kick things up with habaneros or your favorite hot sauce.
For less heat, use poblano peppers instead of jalapeños, or remove the seeds from the jalapeños.
Add refreshing condiments like sour cream or relish.

Serve it with

Mexican Street Corn (Esquites): A vibrant and flavorful grilled corn with mayonnaise, Cotija cheese, lime juice, and chili powder.
Try a cilantro lime slaw whichconsists of crisp and refreshing shredded cabbage, cilantro, lime juice, and a touch of jalapeño for heat. If that’s not your jam, try our simple but healthy Coleslaw.
Cucumber and Tomato Salad which is a light and refreshing salad with diced cucumbers, tomatoes, red onion, and a vinaigrette.
If you love chips, try our Crispy Potato Skins that are truly sensational.
Our homemade Tortilla Chips and Salsa are a classic pairing for any Mexican-inspired meal.

Questions

Can i make these ahead of time?

Yes! strong The toppings are best fresh, but you can cook the hot dogs and keep them warm. Assemble right before serving to prevent the buns from getting soggy.

what other peppers can i use for these mexican hot dogs?

Instead of jalapeños, feel free to use green bell peppers or poblano peppers for a milder hot dog.

what can i use instead of onions?

As always, feel free to leave them out or use another allium like shallots or green onions.

how can i make this recipe gluten-free?

You can make this recipe gluten-free by purchasing gluten-free buns or serve it on a crispy bed of lettuce.

what other toppings would be good on these?

The possibilities are endless! Think about adding avocado, sour cream, pico de gallo, or even some crumbled bacon. Get as creative as you wish!

Ingredients

Makes 4 hot dogs

4 hot dog buns, (I used Brioche)
4 tablespoons butter
¼ cup avocado oil, add more if needed
4 hot dogs
2 tomatoes, quartered
2 jalapeños, seeded and sliced
1 large onion, sliced
grated cheese, optional

Equipment

Cast Iron Pan
Nakiri Knife
Cutting Board

Method

Butter each hot dog bun on all sides and set aside.
Heat up a pan on the stove on medium-high heat.
Add in the oil and let it get hot. Make a shallow slit in the middle of each hot dog with a knife.
Once the oil shimmers, add in the quartered tomatoes, hot dogs, sliced and seeded jalapeños and sliced onions.
Cook the veggies with the hot dogs, stirring, until the veggies are all caramelized. If the pan starts to burn, add in a splash of water to deglaze it.
When the veggies and hot dogs are golden in color, take them out of the pan and set aside.
Now, take the buttered buns and add them to the pan, making sure to turn them so that they get toasted on each side.
Add a hot dog to each bun along with the caramelized veggies. Top with cheese, if using, and enjoy!

Kitchen notes

Toppings: Add sliced avocado or guacamole for creaminess and healthy fats. A sweet and spicy mango salsa is a refreshing twist on traditional toppings. Fresh pico de gallo adds vibrant color and flavor. Add grilled corn kernels to the mix for sweetness and char.
Pepper alternatives: If jalapeños aren’t enough, kick things up with habaneros or your favorite hot sauce. For less heat, use poblano peppers instead of jalapeños, or remove the seeds from the jalapeños.
Condiments: Add refreshing condiments like sour cream or relish.