Jack in the Box is debuting a new ‘Hot Ones’ Munchie Meal
The fast-food chain is bringing back some old items and debuting some new ones in partnership with the YouTube program.
May 29, 2026
Jack in the Box is spicing up its 75th anniversary.
The fast-food chain is debuting the Hot Ones Munchie Meal, in partnership with the YouTube program Hot Ones.
The meals combine some existing products, reimagined old products, new products and either a mini bobblehead or mini jersey keychain.
The lineup brings back the Sriracha Curly Fry Burger and the Chick-N-Tater Melt, both given a spicy twist. The lineup is:
The Hot Ones Sriracha Curly Fry Burger, including a beef patty, curly fries, jalapenos, American cheese and Hot Ones Sriracha Sauce.
Buffalo Chick-N-Tater Melt, featuring a chicken patty, bacon, hash brown, Swiss-style and cheddar cheeses, cheese sauce and Hot Ones Buffalo Sauce.
Hot Ones Sauced and Loaded Fries, featuring a choice of Sriracha or Buffalo sauce over curly fries with cheddar cheese sauce and shredded cheddar.
The Hot Ones Sriracha Curly Fry Burger, including a beef patty, curly fries, jalapenos, American cheese and Hot Ones Sriracha Sauce.
Buffalo Chick-N-Tater Melt, featuring a chicken patty, bacon, hash brown, Swiss-style and cheddar cheeses, cheese sauce and Hot Ones Buffalo Sauce.
Hot Ones Sauced and Loaded Fries, featuring a choice of Sriracha or Buffalo sauce over curly fries with cheddar cheese sauce and shredded cheddar.
Each Munchie Meal comes with two tacos, regular curly fries and a drink. Hot Ones Munch Better deals, meanwhile, feature a choice of a Hot Ones Jr. Jumbo Jack Cheeseburger or Hot Ones Buffalo Jr. Chicken Sandwich in single or double options with fries and a drink.
The company is offering the menu in connection with the chain’s 75th anniversary.
Image courtesy of Jack in the Box
About the Author
Jonathan Maze
Editor in Chief, Restaurant Business
Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants. He writes daily about the factors influencing the operating environment, including labor and food costs and various industry trends such as technology and delivery.
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