Chopped Cheese Tortas
By Todd Toven
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 1 pound 80/20 ground chuck
- Cooking oil, for griddle
- Blackstone's Tequila Lime seasoning
- Garlic paste
- 3-4 slices of American cheese
- 3/4 cup Mexican melting cheese (queso chihuahua or queso quesadilla)
- 4 small sub rolls or slider-sized hoagie rolls (3-4" long)
- Hatch or Pueblo roasted green chile sauce (505 brand is recommended)
- Onion, chopped
- Cilantro, chopped
- Mexican crumbling cheese (cotija or queso fresco)
- Mexican crema
- Mexican hot sauce (like Cholula chili garlic)
Directions
- Preheat your Blackstone griddle to high.
- Drizzle and spread cooking oil on the griddle.
- Add ground chuck to the griddle and season with Blackstone's Tequila Lime seasoning and garlic paste. Cook, mixing occasionally.
- When the meat is almost fully cooked, add American cheese slices and Mexican melting cheese. Mix well and remove from the griddle.
- Cut each hoagie roll almost all the way through. Place them on the warm griddle and lightly season with Tequila Lime seasoning.
- Once the rolls are warmed, remove them from the griddle and fill each with the meat mixture.
- Top with roasted green chile sauce, chopped onions, cilantro, crumbling cheese, crema, and hot sauce.
