New Mexico Hatch Chile Dogs

A classic hotdog with a spicy kick from New Mexico Hatch Chiles.

Recipe courtesy of Chef Tim Fraker from Melissa’s. 

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  • 4 all beef bun length hot dogs
  • 1 can chili – heated
  • 2 each New Mexico Hatch Chiles – roasted, peeled and seeded, halved
  • 4 hot dog buns
  • Shredded cheddar cheese, to taste


Set the EGG for direct cooking without the convEGGtor at 425°F/218°C. Grill for about 2 minutes on each side or until charred and warm. Remove from heat.

To assemble, place ½ of a hatch chile in a bun, add a hot dog and top with chili and cheese. Add your favorite condiments and enjoy.

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