Longer evenings, crisp sunsets, dusting off the barbecue, sitting on a patio until 8 at night could only be made better with a pile of these hot dogs.


  • 2 Tbsp butter
  • 2 onions, sliced into strips
  • 6 hot dogs
  • 2 jalapeños, seeded and sliced
  • 6-12 slices of bacon
  • 6 hot dog buns
  • Cheddar cheese, shredded
  • Guacamole


  1. Line a baking sheet with aluminum foil and place a wire rack on top. Set aside. Preheat oven to 400 degrees.
  2. Melt butter in a skillet over low heat, then add onions. Cook, stirring often, until onions are soft and browned, about 30 minutes.
  3. To wrap the hot dogs: place a line of sliced jalapeños along one side of a wiener and carefully wrap with bacon. Use toothpicks to secure in place.
  4. Place hot dogs on the wire rack and bake until bacon is cooked, 15-20 minutes. For crispier bacon, broil on high for the last 2-3 minutes.
  5. Remove toothpicks and serve with caramelized onions, shredded cheese and guacamole.


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