Ingredients

The following ingredients have 4 Servings
  • 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 hot dog buns

Instruction

  • 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!