Recipe: Chorizo Pepper Dogs

July 22, 2016
Serves 8 sandwiches

On my first birthday after getting married, Mr. C and I decided to check out the Provo Farmer’s Market. I had been missing the big, crazy awesome Farmer’s Market in Boise, near my home town, that I had visited in high school. We went looking for pottery (my favorite mug bought from the aforementioned Boise market had gotten broken) but unfortunately Provo’s market was small, probably only about 50 yards long, compared to the multiple blocks that Boise’s market once sprawled between. There were no mugs, but we did find a great hand-carved spoon and, best of all, Blanco’s Hot Diggity Dogos.

Our poison of choice. (Photo from Blanco’s Hot Diggity Dogos Facebook page.)

Mmmm. . . a bacon wrapped hot dog, bacon-wrapped cheese-stuffed jalapenos, peppers, onions and chorizo, all smashed together on a bun. We got one of these puppies to split, but by the end we were both wishing we’d gotten our own. Instead, we spent the last few bites analyzing the contents to try to replicate them at home.

Fast forward two years and I decided to make these for dinner one night. It’d been a while since the last time and in a fit of mommy-brain, I managed to get home from the grocery store with the wrong buns, no bacon and no chorizo. I happened to have some leftover Teriyaki-marinaded kebab bits (red onion, bell pepper and pineapple), and my lack of major ingredients inspired me to try substituting these for the vegetable ingredients we’d been using to give the flavor a twist. I’d definitely recommend adding in the optional pineapple if you can,┬ábut we also like this recipe without it.


  • 1 Tablespoon
  • 1.5 Pounds
    yellow, orange and red bell peppers, diced
  • 1
    large onion (yellow or red, to your taste), diced
  • 4 Ounces
  • 9 Pieces
  • 8
    hot dogs
  • 8
    large jalapenos, split in half and seeded
  • 6-8 Tablespoons
    sour cream
  • 8
    bolillo rolls (hot dog buns work in a pinch)
  • pineapple (optional), finely diced


  1. Preheat oven to 450 F.

  2. Heat oil in a small pan over medium heat. Add bell peppers, onions and pineapple if using. Cook until soft, about 7-10 minutes.

  3. In another small frying pan, cook the chorizo through, stirring occasionally to remove clumps.

  4. Wrap bacon around hot dogs. Break some toothpicks in half and stick them into the ends (through the bacon and into the dogs) to hold the bacon securely while cooking. Place these on a cookie sheet and into the oven. Cook 5 minutes, then flip and cook 5 minutes on the other side. Turn the oven to broil and add the jalapenos, skin side up, onto the cookie sheet. Broil until bacon is crisp to your liking and jalapenos are soft with charred skin. Remove both from oven as they are done. Fill the jalapenos with sour cream (about a tablespoon for two halves) and remember to remove the toothpicks from the hot dogs!

  5. Assemble the sandwiches. Slice a bolillo roll almost all the way in half, leaving a conjoined area of bread at the "back". Place two jalapeno halves along the fold, then add a hot dog on top and fill the rest of the bun with the pepper mix and chorizo. Enjoy!


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