1 tablespoons unsalted butter
1 tablespoon flour
1 cup whole milk
12 ounces Chihuahua or Monterey Jack cheese, coarsely grated
¼ cup grated parmesan cheese
Salt and freshly grated pepper
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the parmesan and season with salt and pepper. Keep warm.
Green Chile Relish
1 medium poblano chile, roasted, peeled, seeded and thinly (page TK)
2 Hatch chiles, roasted, peeled, seeded and thinly sliced (page TK)
1 serrano chile, roasted, peeled, seeded and thinly sliced (page)
¼ cup red wine vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
Combine all ingredients in a bowl and season with salt and pepper.
Pickled Red Onions
1 ½ cups red wine vinegar
¼ cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
Bring vinegar, water, sugar and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
1 ½ pounds ground beef
1 tablespoon canola oil
4 hamburger buns, split and lightly toasted
12 blue or yellow corn tortilla chips, coarsely crushed
1. Heat your griddle or large sauté pan over high heat. Add the oil and let heat until it begins to shimmer.
2. Shape the ground beef with your hands into 4 round patties about 1 ½ inches thick and season each burger on both sides with the salt and pepper. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
4. Place the burgers on the buns and top each with a few tablespoons of the queso sauce, chiles, onions and chips.