Firecracker Hot Dogs. Melted Pepper Jack cheese, grilled red onion and beer-battered gluten-free jalapeno slices! -

Firecracker Hot Dog

Spark up a regular hot dogs with some spicy Pepper Jack cheese, sweet sauteed onions and crunchy, deep fried Jalapeno Chiles. The battered jalapenos may be prepared with gluten-free or regular flour.

SERVING SIZE NOTE: Recipe is based on 1 hot dog and can be multiplied for the number of Firecracker Hot Dogs being prepared.

Course Main Course
Cuisine American
Keyword fourth of july recipe, spicy hot dog recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1 (additional servings
Calories 382 kcal
Author Toni Dash


  • 1 Hot Dog
  • 1 Hot Dog Bun (gluten-free or with gluten depending on preference)
  • 1 deli slice Pepper Jack cheese per hot dog (hand sliced equivalent amount may be substituted)
  • 1 large Jalapeno chile pepper per serving
  • 1 large slice Red Onion per serving: 1/4 inch thick , sliced to form rings
  • Fresh Cilantro leaves for garnish

Ingredients for Beer Batter and jalapeno deep frying:*

  • Vegetable , Canola or Sunflower oil for deep frying
  • 1 cup All Purpose Flour: regular or gluten-free (I used King Arthur’s Gluten-Free Flour blend)
  • 6 ounces (1/2 bottle) Lager-style Gluten-Free Beer
  • 2 teaspoons Cornstarch
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper , freshly ground


Instructions for Beer Battered Deep Fried Jalapeno peppers:

  1. To prepare jalapeno peppers: Slice off the stem of the jalapeno. Using a paring knife, gently cut out the inner membrane and seeds of the pepper, leaving the outside of the pepper intact. Tip: I keep a pair of long needle-nose pliers in my kitchen tool drawer specifically for cooking projects and they work perfectly for this step.
  2. Slice the jalapeno(s) into rings approximately 1/4 inch thick.
  3. Pour 2-3 inches of oil into a medium size heavy pan or pot. Position a cooking thermometer in the oil but not touching the bottom of the pan. Over medium to medium-high heat, heat the oil to 375 degrees.
  4. Set paper towels on a plate of baking sheet to drain the fried jalapenos.
  5. In a bowl combine all the dry ingredients for the beer-batter. Slowly pour in some of the beer and whisk to combine allowing the foam to subside. Pour in the remaining beer and whisk to combine. The batter will be thin.
  6. Using heatproof tongs, dip jalapeno slices individually into the batter, allowing them to be coated fully. Lift coated sliced above the batter and allow to drain slightly.
  7. Place battered jalapeno slices into the heated oil and cook for a few minutes until they begin to turn golden brown. Remove and place on prepared paper towels. Repeat for all slices.

Instruction for cooking onion slices:

  1. Grilling: brush each side of the onion slice with oil and allow to grill a few minutes per side until grill marks are present and the onion softens becoming slightly translucent. Separate onion into rings when removed from grill.
  2. Pan sauteing; Pour a small amount of oil into a heavy skillet. Cook onion slices over medium-high heat, stirred periodically to separate onion slice into rings, allowing them to cook until soft and translucent.

Preparing the Firecracker Hot Dogs:

  1. Cook hot dogs by desired preparation method (grilling or pan frying preferred). On the grill or in a skillet, place a slice of Pepper Jack cheese on a hot dog and allow it to being to melt.
  2. Place hot dog in a bun on serving plate. Top with the sauteed onions, fried Jalapeno slices and cilantro leaves; serve.

Recipe Notes

*any leftover batter may be used to batter and fry other vegetables.

Nutrition Facts
Firecracker Hot Dog
Amount Per Serving
Calories 382 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 21mg7%
Sodium 2938mg122%
Potassium 111mg3%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 4g4%
Protein 11g22%
Vitamin C 1.2mg1%
Calcium 11mg1%
Iron 11.9mg66%
* Percent Daily Values are based on a 2000 calorie diet.