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How Do You Eat with a Beard?
If you're growing a serious beard the old rules do not apply. There is no "very carefully", this is a lifestyle, you should take it seriously. You'll do your best, but apologies and napkins are for everyone else, use you're sleeve, give it rinse in the restroom, and most importantly, own it.
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This isn't even a matter of opinion, anaheims and poblanos are fine for other things, but a cheese burger with them is not a green chile cheese burger.
I'm writing this message from the south side of Santa Fe, NM where I am visiting family for the weekend, in the past few days I've had three GCCs (one from Blake's Lotaburger, one from the Plaza Restaurant, and one from a food stall on the street during Fiestas). None of them were anything more than what the name implies, a cheese burger with green chile, and all of them were awesome.
The canned stuff is not that great, you can find it frozen at major chain grocery stores in LA some times, though. I think Albertson's in Culver City is where I found it last.
But here's the thing. A green chile cheese burger (or a smothered carne adovada burrito, or huevos racheros with green) will always taste better here, maybe because it's fresher and a better quality, but probably because it's a rare food that's inseparable from the food culture (and Culture) that surounds it, and the place from which it grows. There really aren't that many things like that anymore. I'm just babbling here, but maybe what i'm getting at is that while you've gotta do what you gotta do to while you're stuck in whatever city, it's eminently worth it go to the source and try the genuine article, for any food. I fly back to LA tomorrow, so that's where this is coming from.
The other notable burger in the area is Bobcat Bite, line out the door, hot chile, and I've heard that they actually raise their own cattle.