Hatch green chiles are iconic. There flavor, when roasted, is smokey with a tar like aroma. They have some spice and a juicy sweetness. When we lived in the Southwest they were our choosen topping for burgers and the mix in of choice for queso fundido. I was floored with joy when we came across green chile cheddar. We put it to good use immediately, topping a chicken and re-fried bean casserole with the aromatic and seasoned cheese. The delicious combination of chiles and cheese, happily united, brought joy, was equally impressive in actual eating, and is now bouncing around my thoughts with its possible applications.