+
+
Hey You
Subscribe

Stay Updated

Shop the Grill Dads
play video

Beer Soaked Hatch Chile Hot Dog

Cook Time 20 Minutes

Serves 6

Start by scoring  your hot dogs to make little slits. In a large container, add your hot dogs and pour the full can of Pabst Blue Ribbon. Let them soak for at least 1 hour.

 

Set a skillet or griddle to medium high heat and coat with oil. Add your onions and your hatch chile and season with your Salt and Pepper + Three Chiles. Cook the onions until they are softened, for about 5 minutes. Remove from the heat and set aside.

 

On the same skillet or griddle, over high heat, cook your hot dogs with a little bit of beer for about 1 to 2 minutes per side, until crisped. Remove from the heat and set aside.

 

Toast your buns for a couple of minutes until golden brown. Set aside.

 

Begin building your dogs by adding a slice of cheese to the bun (you can use a torch to melt the cheese), followed by the hot dog and then your hatch chile and onions. Eat right away!

 

 
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Beer Soaked Hatch Chile Hot Dog

Beer Soaked Hatch Chile Hot Dog

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Beef Hot Dogs, Beer, Hatch Chile, Hot Dog
Cook Time 20 minutes
Servings 6

Ingredients

  • 6 all beef hot dogs
  • 6 hot dog buns
  • 1 16oz can of Pabst Blue Ribbon
  • 1 white onion diced
  • 1 cup fire roasted hatch chile diced
  • 6 slices mild cheddar cheese
  • Salt and Pepper + Three Chiles for seasoning
  • Neutral oil for the pan

Instructions

  • Start by scoring  your hot dogs to make little slits. In a large container, add your hot dogs and pour the full can of Pabst Blue Ribbon. Let them soak for at least 1 hour.
  • Set a skillet or griddle to medium high heat and coat with oil. Add your onions and your hatch chile and season with your Salt and Pepper + Three Chiles. Cook the onions until they are softened, for about 5 minutes. Remove from the heat and set aside.
  • On the same skillet or griddle, over high heat, cook your hot dogs with a little bit of beer for about 1 to 2 minutes per side, until crisped. Remove from the heat and set aside.
  • Toast your buns for a couple of minutes until golden brown. Set aside.
  • Begin building your dogs by adding a slice of cheese to the bun (you can use a torch to melt the cheese), followed by the hot dog and then your hatch chile and onions. Eat right away!