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1
To make the relish, combine the poblano, Hatches, serrano, vinegar, honey, olive oil, and cilantro in a bowl and season with salt and pepper.
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2
Let sit at room temperature for at least 30 minutes before serving.
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3
The relish can be made 1 day in advance and refrigerated; bring to room temperature before serving.
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4
To cook the burgers, heat a griddle or a large saute pan over high heat.
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5
Add the canola oil and heat until it begins to shimmer.
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6
Divide the meat into 4 equal portions.
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7
Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb.
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8
Season both sides of each burger with salt and pepper.
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9
Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
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10
Place the burgers on the buns and top each with a few tablespoons of the queso sauce, the green chile relish, pickled onion, and chips.
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11
Cover with the bun tops.
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12
Melt the butter in a small saucepan over medium heat.
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13
Whisk in the flour and cook for 1 minute.
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14
Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
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15
Remove from the heat and whisk in the Chihuahua cheese until melted.
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16
Stir in the Parmesan and season with salt and pepper.
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17
Thin with additional milk if needed.
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18
Keep warm.
