To prepare Queso Jack Sauce, mix Queso Bravo Cheese Dip with Monterey Jack shreds in deep half steam table panheat to 165°F for 15 seconds (approximately 1 hour to attain temperature when using full pouch); stirring occasionally. Hold hot.
To build, layer lettuce and tomato on bottom half of bun. Top with cooked burger, 2 oucnes sauce and 1/2 ounce green chiles. Cover with top half of bun.