Ingredients

• 3 tablespoons bacon grease
• 8 beefs hotdogs
• 1.5 large white onions
• 6 Romas tomatoes
• 3 large jalapenos , halved
• 3 cloves garlic
• 0.25 teaspoons red pepper flakes
• 3 tablespoons butter
• 8 hotdogs buns
• 1 cup shredded cheese , or as needed

Instructions

1. 1 Using a knife, make a 1/8-inch slice lengthwise down each hotdog; set aside.
2. 2 Heat bacon grease in a 12-inch cast iron skillet over medium-high heat. Add hot dogs, onion, tomatoes, jalapeno, garlic, and red pepper flakes to the skillet and cook until the vegetables have softened and everything is well browned, about 10 minutes, stirring occasionally.
3. 3 Meanwhile, heat a second skillet over medium heat. Spread a thin layer of butter on the outside of each hotdog bun, and cook, turning occasionally, until lightly toasted on all sides.
4. 4 Divide hot dogs and vegetables evenly among toasted buns and top with cheese. Allow cheese to melt and serve immediately.

Nutrition per serving