A classic hotdog with a spicy kick from New Mexico Hatch Chiles.
Recipe courtesy of Chef Tim Fraker from Melissa’s.
- 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.