On a Green Chile Cheeseburger fresh roasted chiles are as uncommon — and as welcome — as really fine cheese. The topping can be as simple as a whole roasted pod draped across the burger. Or a few plain roasted pods can be chopped and spooned on top. To give the sandwich extra pizzazz, we prepare our version, inspired by Santa Fe's finest offerings, as follows:
Recipe information
Yield
Makes 4 Servings
Ingredients
Preparation
Roast and peel chiles:
Gas stove method:
Step 1
Lay peppers or chiles on their sides on racks of burners. Turn flame on high and char peppers or chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.
Broiler method:
Step 2
Preheat broiler. On rack of a broiler pan broil peppers or chiles about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes.
Step 3
Transfer peppers or chiles, roasted by either method, to a bowl and let stand, covered, until cool enough to handle. Wearing rubber gloves, peel peppers or chiles and cut off tops. Discard seeds and ribs.
Step 4
Chop chiles.
Step 5
In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until soft.
Step 6
Sprinkle flour over onion mixture and stir with a wooden spoon until combined well.
Step 7
Trickle in water, stirring constantly, and stir in chiles. Bring mixture to a simmer, stirring frequently. Reduce heat to moderately low and cook mixture, stirring, until thickened, 3 to 4 minutes. Add salt to taste.
