For National Hot Dog Month, I combined my love of Tex-Mex food, with my families love of hot dogs to make Grilled Fajita Hot Dogs!
- Farmer John Beef Franks (1-2 per person)
- Hot Dog Buns (1 per hot dog – best to use thicker, larger ones)
- Bell Peppers (at least 2 different colors)
- Optional toppings: shredded cheddar cheese (guacamole, salsa, chopped tomatoes, sliced jalapenos, cilantro, sour cream, sliced olives)
- Heat grill on medium, approximately 300 degrees F.
- Wash bell peppers. Cut off tops (stems) and discard seeds from inside. Slice bell peppers in half lengthwise. Peel onions and cut in half.
- Place bell peppers on the grill with cut side up. Place onions on the grill with cut side down. When they have nice char markings, turn them over and repeat on other sides. Remove from grill when the peppers and onions have softened, have char marks, and are cooked to your desire. When cool enough to handle, slice grilled bell peppers and onions into strips.
- Place hot dogs on the grill so that they are lying across (perpendicular) the grates. Cook for about 2 minutes and then roll hot dogs a bit so that another part of the hot dog that hasn’t touched the grate yet is now resting on it. Continue until your hot dog has char marks as desired and it slightly browned. Remove from grill when you are happy with with the appearance — our hot dogs generally take no longer than 5 minutes.
- Assemble fajita hot dogs by place a hot dog into a bun and then topping with peppers, onions, and desired toppings.
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Keywords: 4 ingredients,