These cheesy skillet hot dogs combine sautéed onions, tomatoes, and jalapeños with melted Mexican cheese blend for a quick, loaded comfort meal. Cooked entirely in one skillet and served on toasted buns with mayo.
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Heat vegetable oil in a large skillet over medium-high heat. Add the hot dogs, sliced onion, tomato wedges, and chopped jalapeño.
While the hot dogs are cooking, spread mayonnaise on the inside of the hot dog buns.
In a separate skillet, toast the buns mayonnaise-side down until golden brown and crispy.
Season the hot dogs and vegetables in the skillet with crushed red pepper flakes.
Continue to cook, stirring and turning the ingredients with tongs, until the hot dogs are browned and charred in spots and the vegetables are tender.
Place a cooked hot dog into each toasted bun.
Use tongs to top the hot dogs with the cooked onion, tomato, and jalapeño mixture from the skillet.
Sprinkle a generous amount of shredded cheese over the toppings. The heat from the hot dogs will melt the cheese.
Serve immediately and enjoy.
Store leftover sautéed vegetables in an airtight container for up to 3 days in the fridge; reheat in the skillet and reassemble with fresh hot dogs and buns.
Yes. Prepare the sautéed vegetable mixture up to 1 day ahead and store in an airtight container in the fridge. Reheat in the skillet before assembling with hot dogs and cheese.
Cheddar, Monterey Jack, or a mix of cheddar and pepper jack are excellent substitutes and will melt just as well.
Toast the buns lightly and assemble the hot dogs just before serving. Avoid letting them sit with toppings for more than a few minutes.
Yes. Bell peppers work well and give a milder flavor, or use serrano peppers for extra heat.
Cook until the cheese is completely liquid and bubbly on top of the hot dogs, about 2-3 minutes over medium heat.
