Mexican Hotdogs

01Method

1. 1

   Score each hotdog with a shallow lengthwise cut using a knife; set them aside.

2. 2

   Melt the bacon grease in a large cast iron skillet over medium-high heat. Add the hotdogs, onion, tomatoes, jalapeños, garlic, and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender and everything has developed a good char, about 10 minutes.

3. 3

   While the hotdogs cook, warm a separate skillet over medium heat. Brush the outside of each bun with a thin coat of butter and toast, turning as needed, until golden on all sides.

4. 4

   Place a hotdog and a portion of the cooked vegetables into each toasted bun, then top generously with cheese. Let the cheese melt before serving right away.