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:

　　

Ingredients

Makes 4 Servings

　　6 fresh Anaheim chiles

　　1 fresh poblano chile

　　2 tablespoons minced onion

　　2 garlic cloves, minced

　　3 tablespoons olive oil

　　1 1/2 teaspoons all-purpose flour

　　1/3 cup water

　　

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.