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You’ve heard of Sloppy Joes, but have you met his flavorful cousin—Sloppy Jose? @thehungryhussey is swapping ground beef for chorizo, adding blistered poblanos, melty cheese, and a zesty avocado crema, all made on the Blackstone griddle. Trust us—this is some good groceries. Ingredients 1 lb pork chorizo 4 poblano peppers 4 Bolillo rolls 1 avocado ½ cup sour cream Juice of 1–2 limes ¼ cup chopped cilantro 1 tsp Blackstone Citrus Mojo seasoning 2–3 tbsp buttermilk ½ cup prepared salsa 4 cups Chihuahua cheese ½ cup mayonnaise 1–2 tsp avocado oil Directions 1. Preheat your griddle to low or low-medium heat. 2. Prepare the poblanos by slicing off the tops and using a knife to loosen the inner membranes, keeping the peppers whole. 3. Place the poblanos on the griddle with a small amount of avocado oil. Flatten the chorizo on the griddle and cook, turning occasionally, until fully cooked. 4. Flip the poblanos after 3–4 minutes and cook the other side until charred. 5. While everything cooks, make the avocado crema by blending the avocado, sour cream, lime juice, cilantro, Citrus Mojo, and buttermilk. Blend until smooth. If it's too thick, add a bit more buttermilk to thin. 6. Once the chorizo is nearly done, stir in the salsa and mix thoroughly. 7. When the poblanos are nicely charred, flip them so the skin side is down. 8. Sprinkle a layer of Chihuahua cheese on the griddle and place the poblanos directly on top. 9. Fill each poblano with the chorizo mixture and top with more cheese. 10. Slice and toast the Bolillo rolls. Set them aside. 11. Place a roll half on top of each poblano to let it steam. Use a spatula to lift the whole stack and transfer it to your serving plate. 12. Drizzle with avocado crema and enjoy! Cook Anything, Anytime, Anywhere.