Hatch Chile Queso Dogs
Updated Jun 17, 2025, Published Jun 26, 2022
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Hatch Chile Queso Dogs – Comfort Food Meets Summer Fun
From the moment we tried these Hatch Chile Queso Dogs, we knew we were on to something. Bright, spicy, and altogether crowd-pleasing, this recipe combines the smoky warmth of Hatch green chile queso with the fun of hot dogs—perfect for backyard barbecues, game days, or just a casual weeknight dinner.
Table of Contents
Why You’ll Love This Recipe
- Bold, layered flavor: first comes the juicy dog, then the tangy queso, topped with pickled onion, jalapeño, and green onion for a vibrant bite.
- Summer-ready: they’re quick to prep and scream “grilling season,” but also work great indoors using a skillet or grill pan.
- Allergy-friendly: naturally gluten-free if you choose GF buns and check your queso ingredients.
- Instant crowd-pleaser: whether the family’s around the table or guests drop by, these dogs hit the happy spot.
What You Will Need
- Butter
- Gluten-free flour
- Hatch green chile enchilada sauce
- Mexican Blend shredded cheese
- Gluten-free hot dog buns and hot dogs
- Olive oil (for toasting buns)
- Pickled red onion and pickled jalapeño slices
- Green onion, thinly sliced
Tips and Variations
- Toast the buns: before assembling, butter or oil them lightly and toast in a skillet to add crunch and prevent soggy buns.
- Boost the queso: stir in extra fresh Hatch chiles or a sprinkle of cumin to make it spicier.
- Cheese upgrade: swap in pepper jack or Monterey Jack for a melty twist.
- Build-your-own bar: let guests add their favorite toppings—avocado, salsa verde, or lime crema would be amazing.
Frequently Asked Questions
Is the queso gluten‑free?
Yes—just use gluten-free flour for the roux and the Hatch Green Enchilada sauce is gluten-free.
What side dish pairs best?
These dogs go great with tortilla chips, corn salad, or even roasted potatoes.
How do I store leftovers?
Keep queso in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or microwave before assembling fresh dogs.
These Hatch Chile Queso Dogs bring that unbeatable combination of smoky cheese, tangy peppers, and hot dog nostalgia—all in a gluten-free package. They’re the perfect excuse to fire up the grill this season!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
