I’m telling you right now, the greatest thing about these hot dogs is the fact that you don’t have to make a separate meal for everyone that’s eating. My husband and I usually don’t eat hot dogs, so we will have brats or burgers or chicken… or something that my kids don’t want to eat. Then, we are making hot dogs for them anyways. With this super tasty version of the dog, you aren’t going to have to make separate meals. Just leave the peppers and onions off for the kids.
Check out what they are saying about this recipe over at Cravings of a Lunatic:
“This recipe is incredibly easy to make, yet bursting with flavor. Be a legend at your grill this summer!”
Everyone always wants me to do the grilling now that I know how to make these yummy hot dogs!
1 Vidalia onion, sliced thinly
1 red pepper, sliced thinly
1 orange pepper, sliced thinly
1 yellow pepper, sliced thinly
1 green pepper, sliced thinly
1 package Ball Park Franks
1 package Sara Lee hot dog buns
Preheat the grill to medium heat on one side, and low heat on the other side.
Place onions and peppers on medium heat side of the grill and cook until soft and slightly charred. Move over to the low side. You can do them two different ways. You can grill them whole, then cut them up after they’re cooked. Or you can place them on a rimmed cookie sheet with a bit of olive oil over top of them to control the heat better. This also allows you to cut up all the vegetables ahead of time and cook them all on one pan. I prefer the rimmed cookie sheet pan personally. That way I save time when I’m ready to load up my dogs.
Place hot dogs on the medium heat side of the grill. Cook until cooked through, rotating when necessary. Cook for about 8 to 12 minutes, depending on your grill. Move each to the low side as they finish.
Transfer everything to a platter and take inside, or place on picnic table. Slide the hot dogs on the buns, then top with onions and peppers.
Serve with a big old Fajita Dog loving smile!
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Quick Tip: Sprinkle some cheese on top… because everyone loves cheese!
Thanks again to Cravings of a Lunatic for this cool recipe.