Ingredients Jump to Instructions ↓

  1. 8 bacon strips

  2. 8 hot dogs

  3. 4 ounces Monterey Jack cheese, cut into strips

  4. 1/4 cup butter or margarine, softened

  5. 1/4 cup Dijon mustard

  6. 8 hot dog buns

  7. 1 small onion, thinly sliced

  8. 1 (4 ounce) can diced green chilies

Instructions Jump to Ingredients ↑

  1. Partially cook bacon; drain on paper towels. Cut a 1/4-in. lengthwise slit in each hot dog; place cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog; secure with toothpicks. Split buns just halfway. Combine butter and mustard; spread inside buns. Set aside. On a covered grill over medium heat, cook hot dogs with cheese slide down for 2 minutes. Place buns on grill with cut side down; grill until lightly toasted. Remove toothpicks from the hot dogs; serve in buns with onion and chilies if desired. ');


Send feedback