These Green Chile Hot Dogs give a New Mexican twist to a classic favorite — topped with a creamy green chile cheese sauce and plenty of diced green chiles.
I’ll always be a New Mexico girl at heart. I spent the first 18 years of my life there, and even though I now call Utah home, memories of New Mexico — especially those tied to food — stay with me.
One of the most vivid reminders of my childhood is the scent and flavor of roasted green chiles. In New Mexico you’ll often see large chile roasters in parking lots during harvest season; the smell of roasting chiles is unforgettable. While Hatch chiles are famous, good green chiles are found all over the state and often appear on restaurant menus. A green chile burger or a hot dog loaded with chiles always takes me right back.
For Hot Dog Week I gave a wink to my home state with these Green Chile Hot Dogs. They may not use New Mexico-grown chiles here, but the combination is divine: a hot dog in a soft bun, smothered in a cheesy green chile sauce, then finished with extra diced green chiles. Full disclosure: for the photos I kept the topping modest, but when I ate one I piled on a lot more chiles. I kind of adore them.
Whenever I want a little taste of home, these hot dogs do the trick. They’re quick to make, full of flavor, and perfect for a casual meal or backyard cookout.
More Hot Dog Recipes
Coney Island Hot Dogs
Cubano Hot Dogs
Corn Dog Recipe
Green Chile Hot Dogs
Ingredients
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1/2 cup sour cream
- 4 oz diced green chiles
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- 1/4 teaspoon salt
- 2 cups shredded Monterey Jack cheese
- 8 hot dogs
- 8 buns
- Additional diced green chiles for topping
Instructions
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to a minute. Whisk in the flour to form a roux, then slowly whisk in the chicken stock. Cook, stirring, until the mixture thickens slightly.
- Reduce the heat and stir in the sour cream, diced green chiles, cumin, chili powder, and salt. Add the shredded Monterey Jack cheese a handful at a time, stirring until the sauce is smooth and the cheese is fully melted.
- Cook the hot dogs to your preference (grill, pan-fry, or boil). Place each hot dog in a bun, spoon the warm green chile cheese sauce over the top, and finish with extra diced green chiles to taste.