Stovetop Diplomat

The Colorado Christmas Dog

The Colorado Christmas Dog

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Take your favorite hot dog, wrap it in a Hatch green chile, dress it up in homemade red pepper jelly, then top it with thick-cut bacon… and you’ve got yourself the Colorado Christmas Dog!

My dad used to own a hot dog cart, so I suppose my love for making unique hot dog creations can be somewhat blamed on genes. I rarely do things to celebrate  National This-That-And-Whatever Days, but this was a fun side project organized by some of the good people of Instagram. You can search #EnjoyingFoodNoLimitHotDog and #EnjoyingFoodNoLimit to see some of the community’s other entries!

I borrowed the red pepper jelly from one of my previous burger recipes, The Jelly Biafra. That red pepper jelly is just so delicious on beef, I knew it would be killer on a hot dog as well. Like the Colorado Christmas Dog, that burger is also topped in bacon – so I have clearly landed on a combination that I dig! (That recipe, however, features significantly more punk rock burger puns, so if that’s your style I advise you head there now)

This recipe calls for roasted Hatch green chiles. These delicious peppers are a cornerstone  of a lot of recipes here at Stovetop Diplomat and you definitely need them in your life! You can also use Pueblo chiles, Colorado’s version of the Hatch chile. You can find more information about these peppers here.

I tried three different ways of trying to make the Hatch green chile and the hot dog become friends – laying them next to each other in the bun, hot dog stuffed inside the green chile and green chile wrapped around the dog. I personally believe that the optimum green chile to meat ratio comes from the third option. And don’t forget the quick sear in the bacon grease after wrapping! Total heaven!

There’s been a pretty clear pattern to my posts as my world starts to open again. I am all about those recipes that are great to share outside with friends! To that end, if you’re looking for some awesome side dishes for your Colorado Christmas Dogs, let me recommend my Honey Butter Quinoa and Corn and German Potato Salad recipes!


Colorado Christmas Dog

Take your favorite hot dog, wrap it in a Hatch green chile, dress it up in homemade red pepper jelly, then top it with thick-cut bacon... and you've got yourself the Colorado Christmas Dog!

Course Dinner, Lunch, Main Course
Cuisine American, American Southwest
Keyword grilling, unique pancake recipe, unusual hotdog
Prep Time 25 minutes
Cook Time 10 minutes
Servings 4 people


For Red Pepper Jelly:

  • 1/2 red bell pepper
  • 1 fresno chile
  • 1/4 cup apple cider vinegar
  • 1/4 tsp salt
  • 1/3 cup white sugar

Everything Else:

  • 4 slices thick-cut bacon
  • 4 jumbo hot dogs
  • 4 roasted Hatch green chiles
  • 4 hot dog buns


To Make the Red Pepper Jelly:

  1. Begin by making the red pepper jelly. Roughly chop the bell pepper and fresno. Add to a blender or food processor, along with the apple cider vinegar.

  2. Blend / process until smooth.

  3. Pour the blended mixture into a small pot. Add sugar and salt, and heat until boiling, stirring occasionally.

  4. Boil for 15-20 minutes, stirring occasionally, until it has reduced by more than half and is starting to take on a jelly-like consistancy. It will seem a little runny now, but it will set in the fridge.

  5. Pour into a ceramic bowl or other glass container. Place in the fridge to solidify while you prepare the rest of the hot dogs.

To Assemble Hot Dogs:

  1. Dice bacon into bite-sized pieces and cook to your desired degree of doneness. Drain on a paper towel when done, reserving the grease in the pan. Cook hot dogs according to package directions.

  2. Cut the stem off the top of each roasted green chile and remove the pith and seeds. When the hot dogs are finished cooking, remove from water and set aside.

  3. When they're cool enough to handle, wrap each hot dog in a green chile. Give each one a quick sear in the reserved bacon grease, seam side down.

  4. Place each wrapped hot dog in a bun and spoon red pepper jelly onto each side. Top with diced bacon and serve.

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