Our celebration of the chile harvest continues - all the way across the country in O-H-I-O.
I am tickled that we scored some authentic New Mexico Hatch green chile peppers last weekend right around the corner at our local grocery store - fresh and steamy right out of the roaster.
We’re not letting a bit of this precious stash go unused though, so tonight we’re grilling up some legendary Green Chile Cheeseburgers.
Now, we Midwesterners are no strangers to grilling cheeseburgers. In fact, we’re quite good at it. But the Green Chile Cheeseburger is a unique treat that is rare in this part of the country.
What could be better for an end-of-summer, football-season-kickoff evening than a juicy, mouthwatering Green Chile Cheeseburger?
Pair that with an icy, cold Margarita and you’ve got a winning team.
Green Chile Cheeseburgers from New Mexico Magazine
(For the full article and recipe)
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 burger-size slices of cheese (I prefer Monterey Jack)
1 ½ to 2 cups roasted New Mexico green chile, mild to hot,
fresh or thawed frozen, chopped, warmed
Toppings of your choice
Combine beef, salt and pepper and form into six patties. Grill until desired doneness.
Here’s the fun part… it’s up to you to decide whether you want the chile under or over the cheese (my husband says under - I say over). Keep your toppings limited as the green chile is the MVP!
Next up – stop back on Thursday for my version of the refreshing Silver Coin Margarita!