Mini Mexican Street-Style Hotdogs
These Mini Mexican Street-Style Hotdogs are the ultimate crowd-pleaser — bacon-wrapped smokies tucked into toasted slider buns and topped with sautéed onions, jalapeños, and classic sauces. They're fun, cute, and perfect for parties, game day, or anytime snacking!
Servings: 16 mini hotdogs
Equipment
Ingredients
- 5 oz bacon
- 6 oz package of little smokies or Vienna sausages
- 8-10 slider burger buns halves separated
- 1 tbsp neutral oil
- 1-2 jalapeños sliced
- ½ white onion sliced
- Ketchup
- Mustard
- Mayo
Instructions
- Cut each bacon strip into quarters. Wrap one piece of bacon around each smokie and secure it with a toothpick. Repeat until all smokies are wrapped.
- Heat a large skillet over medium heat. Cook the bacon-wrapped smokies for 10–12 minutes, turning every minute or so until the bacon is evenly crispy.
- Transfer the cooked smokies to a paper towel-lined plate and set aside.
- In the same skillet, add the sliced onion and jalapeños to the leftover bacon fat. Sauté for about 5 minutes, or until softened and slightly caramelized. Set aside.
- Wipe out the skillet if needed, then add a touch of neutral oil. Toast the slider bun halves cut-side down until golden and crisp.
- To assemble, remove the toothpicks from the smokies. Spread a thin layer of mayo, ketchup, and mustard on each toasted bun. Gently fold the bun like a hot dog bun and tuck a bacon-wrapped smokie inside.
- Top with the sautéed onions and jalapeños. Serve warm and enjoy—perfect party bites with a street-style twist!
Notes
- Use toothpicks to hold bacon while cooking, then remove before serving.
- Swap slider buns for split mini brioche or hot dog buns if preferred.
- Double the batch for parties—they go fast!
- Serve with extra sautéed jalapeños on the side for spice lovers.