Why would anyone want to boil a hot dog when you can stuff it with cheese, wrap it in bacon, and grill it? This enhanced dog, incidentally, is the basis for a dish that’s becoming very popular in the American Southwest – the so-called Sonoran hot dog. To make one, top the bacon-wrapped hot dog with warmed pinto beans, shredded cheese, diced onions and tomatoes, sliced jalapenos or chile relish, mustard, ketchup, and thinned mayonnaise. Serve in a Mexican bolillo roll (or a standard hot dog bun).

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  • One 8-ounce brick of Colby or Cheddar cheese
  • 8 hot dogs
  • 8 thin slices bacon
  • 8 hot dog buns
  • Your choice of condiments


Slice the cheese into 8 long strips. Slice the hot dogs lengthwise, leaving a “hinge” on one side, and tuck a piece of cheese into each. Wrap a slice of bacon in a spiral fashion around each hot dog and secure with toothpicks. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the bacon-wrapped hot dogs on the grill grate and grill for 20 to 30 minutes, or until the cheese is melted and the bacon has crisped up somewhat. Transfer to the buns and serve immediately with your choice of condiments.