
Hatch Chile Queso Dogs
When’s the last time you had a chili cheese dog? Chili cheese dogs are comfort food meets summer food – a great dish for summer gatherings. These Hatch Chile Queso Dogs are a delicious dish made with just a few simple ingredients.
For these hot dogs, we used chicken hot dogs, but your favorite type of hot dog will work. For the chile enchilada queso sauce, we used butter and flour to make a roux, then added Hatch enchilada sauce and shredded Mexican cheese. I highly recommend adding the optional toppings, as they add texture, flavor, and bring the hot dogs up another level.
Get more gluten-free hot dog recipes.
Hatch Chile Queso Dogs
Ingredients
- 2 tablespoons unsalted butter or butter substitute
- 2 tablespoons gluten-free all-purpose flour
- 1 (15-ounce) can Hatch Green Chile Enchilada Sauce
- 2 cups (8 ounces) shredded Mexican cheese blend
- 6 hot dogs
- Olive oil
- 6 gluten-free hot dog buns
Optional toppings:
- Green onion slices
- Pickled jalapeño slices
- Pickled red onions
Instructions
- In a large skillet over medium heat, melt the butter. Stir in the flour and continue to cook, stirring for 1 minute. Add the enchilada sauce and cook for 2-3 minutes or until it starts to thicken. Add the cheese and cook, stirring until the cheese is melted. Keep warm.
- Butterfly the hot dogs and grill for 2-3 minutes per side. Lightly oil the cut sides of the hot dog buns and grill for 1-2 minutes.
- Serve by placing the hot dogs in the buns, spoon chile enchilada queso sauce in the middle of the hot dog and on the sides. Top with any additional toppings you desire.
Nutrition
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