Green Chili Hot Dog Recipe

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Green Chili Hot Dog Recipe

When I was in Albuquerque, New Mexico I stopped at a little road side hot dog cart and ordered a green chili hot dog.  I had enjoyed green chili hamburgers before, but this was my first green chili hot dog so I was eager to try it.  The poblano chilies, onions and hot dogs were all being roasted over a charcoal grill so the aroma was fantastic.  My mouth was watering and when I got to finally bite into it, I was not disappointed.  The poblano chilies have a smokey, savory flavor with a hint of sweetness.

What follows is my attempt to recreate this wonderful green chili hot dog.


  • 2 tablespoons olive oil
  • 3 poblano chiles, cut into 1/2-inch-wide strips
  • 1 large yellow or white onion (about 12 ounces), thinly sliced
  • 1 cup store bought salsa verde (also known as tomatillo salsa)
  • 1/2 cup chopped fresh cilantro
  • 2 ounces hot pepper Monterey Jack cheese, thinly sliced
  • Crumbled Cotija cheese or feta cheese
  • 6 beef hot dogs
  • 6 hot dog buns


  • Heat oil in large nonstick grill or frying pan over medium-high heat. If you can grill them over a charcoal grill, even better.  Add poblanos chilies and onion. Sprinkle with salt to help draw the moisture out. Sauté or grill until the chilies and onions are softened and beginning to show some color, about 12 to 15 minutes. Transfer mixture to bowl and reserve.
  • Add hot dogs to same grill or pan and saute or grill until skin is starting to color.
  • Meanwhile, preheat broiler. Mix the salsa verde and cilantro together in a bowl.
  • Place 1 hot dog in each bun and place all of the hot dogs on a baking sheet. Cover each hot dog with a slice of Monterey Jack cheese. Broil until cheese melts, about 2 minutes. Add grilled chili-onion mixture; then top with salsa verde mixture and Cotija cheese.

This green chili hot dog recipe is part of our collection of Best Regional Hot Dogs in the U.S.

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