Bushra Griffith
Green chile cheeseburgers are a popular dish in New Mexico and Texas, with many variations of the recipe. The type of cheese used in a green chile cheeseburger can vary depending on personal preference. Some popular choices include American cheese, cheddar, Swiss, Monterey Jack, and Pepper Jack. Some people prefer a milder cheese that will not overpower the other flavours in the burger, while others enjoy the spicy kick of Pepper Jack cheese. Ultimately, the choice of cheese is up to the individual, and there are many paths to satisfaction when it comes to green chile cheeseburgers.
| Characteristics | Values |
|---|---|
| Type of cheese | American, Pepper Jack, Cheddar, Queso Panela, Monterey Jack, Swiss, Butterkase, Provolone, Mozzarella, Havarti, Parmesan |
| Texture | Melty, Creamy |
| Flavour | Mild, Pungent |
| Spiciness | Spicy, Smoky |
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What You'll Learn
Monterey Jack
There has been an ongoing debate over who created Monterey Jack cheese. It is believed to have originated in Monterey, on the Central Coast of California, and was first made in the 18th century by Franciscan friars of Monterey, Alta California. In the 19th century, various individuals contributed to the production and commercialisation of this cheese. One such individual was Doña Juana Cota de Boronda, who began making and selling Queso del País (Spanish for "country cheese") in Monterey to support her family. Another possible creator is Domingo Pedrazzi of Carmel Valley, who created a cheese that required pressure from a device called a "house jack", leading to the name "jack cheese". However, David Jacks, a California businessman, is often credited with giving the cheese its name and commercialising it.
When making a green chile burber, it is important to consider the spice level and choose a cheese that will complement the heat. Monterey Jack is a mild and melting cheese that can balance out the spice from the green chiles. It is also a versatile cheese that can be shredded, sliced, or melted to suit different recipes.
In conclusion, Monterey Jack is a suitable cheese to use on a green chile burber due to its mild flavour, melting properties, and versatility. It can add a creamy texture and subtle sweetness to the dish without being overpowering. Its versatility allows it to be shredded, sliced, or melted to suit different preparation methods. Additionally, its low tyramine content makes it a good option for those who suffer from migraines.
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Cheddar
A Scottish mature cheddar is one option that has been described as "the best cheese in the world". Another option is a mild cheddar, which is a popular choice in New Mexico, the home of the green chile burger.
If you want to use cheddar on your green chile burger, it is important to consider the other ingredients you are using. Cheddar has a strong flavour that may overpower other ingredients, such as fried onions. However, it can work well with bacon and chiles.
When making a green chile burger, it is recommended to add the cheese once the patty is done cooking so that it starts to melt.
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Swiss
When it comes to choosing the right cheese for a green chile burger, it's important to consider the balance of flavours. Green chile burgers already have intense flavours, so a milder cheese that won't overpower the other ingredients is often recommended.
A sharp, aged Swiss cheese is ideal for adding a bit of extra bite to the burger. Swiss cheese is also versatile and can be used in combination with other cheeses, such as blue cheese or taleggio, for a more complex flavour profile.
For those who want to experiment with different cheeses, it's worth trying out a few options to see which one suits your taste preferences. You could try making sliders with different cheeses, such as Swiss, cheddar, or pepper jack, to find the perfect match for your green chile burger.
In addition to Swiss cheese, other mild and melting cheeses like American cheese, mild cheddar, or Monterey jack are also popular choices for green chile burgers.
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Queso Blanco
To make queso blanco, start with one gallon of milk heated slowly to 185°Fahrenheit with occasional stirring. Chopped chiles, spices, or herbs can be added to this cheese. Once the temperature is reached, add 1/4 cup of white vinegar in three equal additions while stirring.
When making queso blanco, it is important to use block cheese instead of pre-shredded cheese, as the pre-shredded variety often has additives to prevent clumping, which can affect the texture when melted. For the creamiest results, use whole milk. If the dip is too thick, a splash of milk can be added until the desired consistency is reached.
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American
Some people prefer to add the cheese to the patty as it cooks, creating a layer of salty, melted cheese that the chiles can be piled on top of. Others prefer to add the cheese after the patty is done cooking, allowing it to melt over the hot meat.
If you're looking for a cheese that will add a kick to your green chile burger, you might want to consider pepper jack, cheddar, or queso blanco. But if you're looking for something mild and classic, American cheese is a great option.
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Frequently asked questions
Some popular options include pepper jack, American cheese, cheddar, and queso blanco.
Queso blanco is a Mexican cheese. Other Mexican cheeses that can be used include queso panela and Monterey jack.
Some other ingredients that can be added to a green chile burger include bacon, lettuce, tomato, onion, pickles, mustard, and mayonnaise.
