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Sep 1, 2011 04:57 PM

New Mexican Green Chile Cheeseburgers

I have frozen Hatch chiles to use...any tips on how to make an authentic New Mexican green chile cheeseburger? In particular, what kind of cheese should I use? Thanks.

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  1. I had green chile cheeseburgers with just about every kind of cheese you can imagine when I was living in Santa Fe - lowbrow places used American, highbrow places used goat. Most of your typical casual New Mexican places will use cheddar unless you ask for something else.

      1. MMM. I had one at Bobcat Bite, and it was mid-sharp Cheddar they used. If you're gilding the lily, you could use a not-too-salty crumbly Goat cheese - super nontraditional, but delicious. My advice is to go classic with your GCCB, and remember that chiles are the star of this show! I'd love to be biting into one right this instant.

        1. I used to eat a green chile burger at least once a week while I lived in Albuquerque NM. The best ever burgers. First not at all fancy, just grilled on a flat top, and you did have a choice about cheese. Not a hugely thick burger, with a lightly grilled and light greasy bun (YUM). They made their own green chile sauce, so you had the burger, cheese (mine was always jack) raw onion and green chile. All this was wrapped in paper, and it was delicious. I think cheddar is okay, or you have a choice, its all up to the diner. These days, I use fontina, a great white melty gooey cheese. I find hatch chiles at ONE of the markets in town, roast and peel them and freeze the chile sauce. Enjoy your burger!