American · Mexican

Sonoran Fajita Hot Dogs

Name: Sonoran Fajita Hot Dogs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American, Mexican
Ingredients: 1 TBSP olive oil; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; ½ sweet onion, thinly sliced; 2 tsp fajita seasoning; 6 TBSP mayonnaise; 2 TBSP yellow mustard; 4 Johnsonville jalapeño cheddar sausages or hot dogs; 4 slices thin-cut bacon; 4 hot dog buns; green onions, chopped, for garnish, as needed; 1 cup shredded cheddar or Mexican-blend cheese; store-bought crispy jalapeño pieces, as needed

Having lived in Phoenix, I have a soft spot for the bold Southwestern flavors that make even a casual meal feel exciting. For these hot dogs, I wanted to bring that personality to an American cookout favorite. I wrap jalapeño-cheddar sausages in bacon, tuck them into toasted buns, and pile on fajita-seasoned peppers and onions. Melted cheese and crispy jalapeños finish the whole delicious affair. It’s my take on a Sonoran-style hot dog with a little fajita fun mixed in. You’ll probably need a few extra napkins, but I’ve always thought a good loaded hot dog was worth getting a little messy for!

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇲🇽 Mexican

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Sonoran Fajita Hot Dogs combine the bacon-wrapped spirit of a Sonoran hot dog with sizzling fajita peppers and onions. A creamy mustard spread, melted cheese, crispy jalapeños and green onions turn each toasted bun into a bold Mexican-American handheld meal.

Why These Flavors Work

Smoky bacon and savory sausage form a rich base for sweet peppers, onions and warm fajita seasoning. Mustard cuts through the creamy mayonnaise and melted cheese, while crispy jalapeños and green onions add heat, crunch and freshness.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 2 cooked bacon-wrapped jalapeño-cheddar sausages (or hot dogs), 1 cup cooked fajita peppers & onions, 3 TBSP of the mayonnaise-mustard mix (from original 6 TBSP mayo + 2 TBSP mustard), and ½ cup shredded cheese. to make Fajita Hot Dog Breakfast Burritos.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Fajita Hot Dog Breakfast Burritos

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COOKING MODESonoran Fajita Hot Dogs

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Heat the olive oil in a sauté pan over medium heat. Add the green bell pepper, red bell pepper and onion and sauté for 10 minutes, or until semi-soft. Add the fajita seasoning and cook for 2 more minutes. Transfer the vegetables to a bowl and set aside.

STEP 2

Mix the mayonnaise and yellow mustard in a small bowl and set aside.

STEP 3

Heat a barbecue grill or heavy sauté pan to medium. Wrap each sausage or hot dog with 1 bacon slice. Cook, turning, until the bacon is crisp on all sides and the sausage or hot dog is cooked through according to its package directions. Remove and set aside.

STEP 4

For stovetop preparation, remove all but 1 TBSP bacon grease from the pan and toast the buns cut-side down until lightly browned. For grilling, lightly dip the cut sides in bacon grease and grill for about 30 seconds, until lightly browned.

STEP 5

Spread each bun with the mayonnaise mixture and place on a baking sheet. Add one bacon-wrapped sausage or hot dog to each bun. Top each with one-quarter of the fajita vegetables and cheese, then garnish with green onions and crispy jalapeños.

STEP 6

Broil for 1 to 2 minutes, or until the cheese melts. Serve warm. The recipe may be doubled.

How to Make Sonoran Fajita Hot Dogs

Cook the Fajita Vegetables

Sauté the peppers and onion until semi-soft, then add the fajita seasoning.

Mix the Spread

Combine the mayonnaise and yellow mustard.

Wrap with Bacon

Wrap each sausage or hot dog with one thin bacon slice.

Grill or Pan-Cook

Cook while turning until the bacon is crisp and the sausage or hot dog is heated through.

Toast the Buns

Brown the cut sides in a little bacon grease on the grill or in the pan.

Assemble and Broil

Add the spread, sausage, vegetables, cheese and garnishes, then broil until melted.

Recipe Guidance

Storage

Store cooked sausages, vegetables, spread, cheese and buns separately in covered containers. Refrigerate perishable components within 2 hours and use within 3 to 4 days.

Reheating

Reheat the bacon-wrapped sausages and vegetables in a covered skillet over medium-low heat until steaming hot. Assemble with fresh or re-toasted buns and broil with cheese just before serving.

Make Ahead

Slice and cook the vegetables and mix the mayonnaise spread up to 1 day ahead. Wrap the sausages with bacon shortly before cooking and toast the buns only when ready to assemble.

Serving Suggestions

Serve warm immediately after broiling, with extra crispy jalapeños and green onions available at the table.

Mary’s Introduction

Why These Flavors Work