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Mexican Hot Dogs

These hot dogs are grilled to perfection, then topped with jalapeno peppers, salsa, cheese, sour cream and avocados. This recipe is a real crowd pleaser.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Hot Dogs
Author: Kim Beaulieu


  • 2 packages of Ball ParkĀ® Hot Dogs
  • 1 package of taco seasoning
  • 1/4 olive oil
  • 4 jalapeno peppers sliced
  • 1/2 cup salsa
  • 1 cup Mexican cheese
  • 1/2 cup sour cream
  • 2 avocados pitted, sliced
  • 2 packages of hot dog buns
  • Garnish:
  • cilantro if desired


  • Preheat grill to medium heat.
  • In a small bowl combine taco seasoning and olive oil. Mix well with a whisk. Brush onto the hot dogs, coating all the sides evenly. Drain off excess.
  • Prep all the ingredients so they're ready to go once the hot dogs are cooked.
  • Place the hot dogs on the bottom rack of the grill and cook for about 7 to 9 minutes, turning every so often so they cook evenly. Move any that cook quicker than others to the top rack to keep warm. Keep a close eye for flare ups because you coated them with oil. If you're grill runs hot you can cook them on medium-low heat. Or cook them on the top rack to ensure they don't burn. The key is to know your grill and watch your hot spots.
  • Once the hot dogs are perfectly cooked remove from the grill, and place on a platter.
  • Lightly butter the buns and place on the grill for about 1 to 2 minutes, until lightly browned. Remove and place on platter.
  • Once everything is ready you can start to stack your dogs.
  • Top each hot dog with jalapeno peppers, salsa, cheese, sour cream, avocados and cilantro.
  • Serve with a big old hot dog loving smile!


Recipe will feed 8 people, if serving 2 hot dogs per person.