In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.

Ingredients

Queso Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
• 1/4 cup grated Parmesan
• Kosher salt and freshly ground black pepper

Green Chile Relish:

• 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
• 2 Hatch chiles, roasted, peeled, seeded and thinly sliced
• 1 serrano chile, roasted, peeled, seeded and thinly sliced
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper

Pickled Red Onions:

• 1 1/2 cups red wine vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 medium red onion, peeled, halved and thinly sliced

Burgers:

• 1 tablespoon canola oil
• 1 1/2 pounds ground beef
• Kosher salt and freshly ground black pepper
• 4 hamburger buns, split and lightly toasted
• 12 blue or yellow corn tortilla chips, coarsely crushed

Directions