Mexican Hot Dogs

Recipe for making Mexican Hot Dogs

Maybe some of you have once heard about a Mexican hot dog, and might have questioned it, much like I did. I recall seeing a show on television and they were talking about Mexican hot dogs, somewhere in the southwest portion of the United States. What it ended up being, and don’t get me wrong, it looked great, was a bacon wrapped hot dog, with tomatoes, onions, jalapeno peppers, and a cream sauce. Once again, it looked great, but I had a better idea, and something I thought would be a bit more authentic. I did not want to go with a bacon wrapped hot dog because I had already did this with my corn dog recipe, as well as simply wrapping the hot dogs in bacon and grilling them. Both amazing, but not what I was looking for in what I am calling the Mexican hot dog.

Let’s get started.

(Serves 1)

  • 2 flour tortillas, warmed, per serving
  • 3 tbsp refried beans, cooked
  • 2 roasted jalapeño peppers, seeds and stem removed, sliced
  • 1 hot dog, make it your favorite one, cooked
  • 1/2 cup of shredded Colby jack cheese
  • Sriracha sauce, optional

Begin by preparing all of your ingredients. To roast the peppers, I simply add them to a hot cast iron skillet, turning along the cooking process, until they are nice and blackened on all sides. Then, remove them, let them cool to the touch, and clean them.

Cook your hot dog any way you like. For this particular recipe, I like to steam them until fully cooked, then lightly sear them in the hot cast iron skillet, just for a little color.

To assemble the hot dog, warm the tortillas until they are nice and flexible. You can do this on a skillet, or in a microwave.

Recipe for making Mexican Hot Dogs

Remove one of the tortillas, spread the refried beans on the base of the tortilla, then top with about 3/4 of the cheese, then the sliced jalapeno peppers. Top with another warm tortilla, pushing down just a bit to melt some of the cheese, then top with the cooked hot dog and the remaining cheese.

You want your tortillas flexible at this point in time. If they are not warm and flexible, either add them back to a preheated skillet, covered, or in the microwave for about 15 seconds, until they are nice, soft, and flexible.

Roll the tortilla, until you have the seam side down. The refried beans and cheese will serve as a the glue, keeping everything in tact.

Slice it in half and serve with Sriracha sauce for additional heat.

This Mexican hot dog is creamy, has a nice snap from the hot dog, a bit of heat from the roasted jalapeños, and when taking a bite, just blends all of those flavors into one.  I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Mexican Hot Dogs”

  1. my version is Corn Tortilla just the store bought ones warmed up then place a hotdog inside the tortilla roll it up pan fry it in just a little bit of oil til it gets browned stand up the tortilla over some paper towels let the little bit of oil drip and top with a drizzle of nacho cheese and some Mexican blended Green salsa

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