I forgot to mention, add a little garlic (powder or minced fresh) to the chiles when you chop them. It really enhances the flavor.
FWIW, Sweetie picked and I roasted our first decent bucket of chiles yesterday afternoon. Today she made chile rellenos (stuffed chile). Homegrown chiles are on a par with homegrown tomatoes. I can't wait till the plants really start producing.
BTW the guac on the burgers really ties it all together. Enjoy!
Hi Connor. Sorry, I only noticed your message today. I've been busy these past two weeks.
IIRC we're talking about green chile cheese burgers. There's nothing difficult about making them but there are a few tips I can give you.
I use 85/15 (lean to fat) beef and I grill them on the BBQ.
I use fresh (or frozen) green chiles that I roast myself. Fresh is much better than canned. (I like Numex 6-4 but I grow my own.)
After the chiles are roasted, cleaned, peeled and chopped, I cook them again in a frying pan. (This lets them heat up and dry out a little.)
I use American cheese however sweetie likes Monterrey Jack.
For a special treat I stack them with guacamole on the bottom bun, cheeseburger, thin crisp bacon and then the chile. (My S-I-L put me on to that one. And she's from TN.)
Hope you enjoy them!
These are a staple at most any New Mexican cook out. But then again, so is chopped green chile.