Instructions
Step 1
Make the onions and peppers: To a large skillet, add the oil and onion and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes. Add the green and red bell peppers and cook, stirring occasionally, until everything is soft and deep golden brown, 10–12 minutes. Transfer to a bowl, season to taste with salt, and set aside.
Step 2
To the empty skillet, add the jalapeños skin-side down and cook over medium heat, without moving, until charred, about 5 minutes. Turn them over and cook until tender, about 5 minutes more. Transfer to a bowl and set aside. Return the skillet to the stove and turn off the heat.
Step 3
Make the danger dogs: Tightly wrap the hot dogs in bacon from end to end. To the empty skillet, add the oil and turn the heat to medium. When it’s hot and shimmering, add the hot dogs and cook until browned on the bottom, about 5 minutes. Using tongs, give each hot dog a quarter turn and cook for another 5 minutes. Repeat on the remaining two sides until the hot dogs are crisp all over. *
Step 4
To serve, spoon the reserved onions and peppers into the buns, then top each with one jalapeño slice. Top with the hot dogs and serve immediately.