new mexico green chile and frito burgers

• 
  
• 
  
• 
  
• 1 pound ground chuck
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 teaspoons vegetable oil, divided
• 2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
• 4 slices (4 oz.) pepper jack cheese
• 2 cups Fritos
• 3 tablespoons mayonnaise
• 2 teaspoons chipotle barbecue sauce
• 4 kaiser rolls, split

1. 1. Heat grill to medium (350° to 450°). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.
2. 2. Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.
3. 3. Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.
4. 4. Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.
5. *Canned Hatch green chiles are available in some grocery stores.
6. Note: Nutritional analysis is per burger.

a few ideas

zucchini with parmesan and pine nuts
halve four small zucchini; coat with cooking spray, and grill fifteen minutes. top with one and a half ounce shaved parmesan cheese, one fourth cup chopped fresh mint, and two tablespoons toasted pine nuts.

nectarine halves with goat cheese and pistachios
grill four pitted nectarine halves five minutes on each side. top with one teaspoon soft goat cheese, one tablespoon honey, and two teaspoons toasted chopped pistachios.