For the queso sauce melt the unsalted butter in a small saucepan over medium heat whisk in the all purpose flour until smooth and cook for one minute slowly add the whole milk while whisking increase the heat slightly and cook whisking constantly until slightly thickened remove from the heat and whisk in Tillamook Monterey Jack Cheese until melted stir in Cabot Shredded Parmesan Cheese season with kosher salt and freshly ground black pepper to taste keep the queso warm

For the green chile relish roast poblano Hatch and serrano chiles then peel seed and thinly slice them combine the sliced chiles in a bowl add Heinz Distilled White Vinegar honey extra virgin olive oil and chopped fresh cilantro leaves toss gently and season with kosher salt and freshly ground black pepper let the flavors meld briefly

For the pickled red onions bring Heinz Distilled White Vinegar water sugar and kosher salt to a boil in a small saucepan remove from the heat and let cool slightly place the thinly sliced red onions in a medium bowl pour the warm pickling liquid over the onions cover and refrigerate for at least four hours up to forty eight hours before serving

For the burgers heat a griddle or a large sauté pan over high heat add canola oil and let it shimmer shape the ground beef into four round patties about one and a half inches thick season both sides with kosher salt and freshly ground black pepper cook the patties on the hot surface until a deep golden brown crust forms then flip and continue cooking until they reach medium doneness remove the patties and let them rest briefly

To assemble the burgers lightly toast the hamburger buns place a cooked patty on the bottom bun spoon warm queso sauce over the patty add a generous layer of green chile relish top with pickled red onions and finish with a handful of coarsely crushed corn tortilla chips add the top bun and press lightly so the layers settle serve immediately while the queso is warm and the chips remain crisp