A classic hotdog with a spicy kick from New Mexico Hatch Chiles. Recipe courtesy of Chef Tim Fraker from Melissa’s.
Set the EGG for direct cooking at 425°F/218°C. Grill for about 2 minutes on each side or until charred and warm. Remove from heat.
To assemble, place 1/2 of a hatch chile in a bun, add a hot dog and top with chili and cheese. Add your favorite condiments and enjoy.
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