To make the cheese sauce, combine white American cheese and half and half in a small pan. Place it on the cooler edge of the griddle and stir frequently until melted and smooth. Mix in the Hatch Green Chile and Street Taco seasonings.
In a separate pan, heat the ready rice with chicken stock or water on the griddle’s edge, stirring occasionally until warmed through.
Add 2 teaspoons of oil to the griddle and sauté the sliced onion, red bell pepper, and poblano pepper until they reach your desired tenderness. Season with salt, pepper, and Hatch Green Chile seasoning.
Season the steak and chicken with salt, pepper, and Street Taco seasoning. Add 1–2 teaspoons of oil to the griddle and cook the meats, flipping every 2–3 minutes. Cook the chicken to an internal temp of 165°F and the steak to your preferred doneness. Let both rest for 5–6 minutes before slicing.
To make the pico de gallo, combine the diced red onion, tomatoes, jalapeño, lime juice, cilantro, olive oil, salt, and pepper in a bowl. Toss well, then gently fold in the avocado just before serving.
Prepare the crema by whisking together sour cream, half and half, Taco Bell Mild Sauce, and Tequila Lime seasoning until smooth.
Slice the rested steak and chicken into bite-sized pieces.
Assemble each bowl starting with a layer of rice, followed by sautéed vegetables, steak, and chicken. Drizzle generously with cheese sauce, add pico de gallo, sprinkle with chopped pork rinds, and finish with a drizzle of crema.
½ cup half and half (add more as needed for desired consistency)
1 teaspoon Blackstone Hatch Green Chile and Street Taco seasoning
2 packages of ready rice (any preferred mix)
¼ cup chicken stock or water
¼ cup sour cream
2 tablespoons half and half
2 tablespoons Taco Bell Mild Sauce
1 teaspoon Blackstone Tequila Lime seasoning
½ red onion, diced
2 Roma tomatoes, diced
½ jalapeño, diced
¼ cup chopped cilantro (or more to taste)
1 avocado, diced
Juice of 1 lime
1 teaspoon salt
½ teaspoon black pepper
1–2 teaspoons olive oil
½ cup chopped pork rinds
Directions
Preheat your griddle on low heat.
To make the cheese sauce, combine white American cheese and half and half in a small pan. Place it on the cooler edge of the griddle and stir frequently until melted and smooth. Mix in the Hatch Green Chile and Street Taco seasonings.
In a separate pan, heat the ready rice with chicken stock or water on the griddle’s edge, stirring occasionally until warmed through.
Add 2 teaspoons of oil to the griddle and sauté the sliced onion, red bell pepper, and poblano pepper until they reach your desired tenderness. Season with salt, pepper, and Hatch Green Chile seasoning.
Season the steak and chicken with salt, pepper, and Street Taco seasoning. Add 1–2 teaspoons of oil to the griddle and cook the meats, flipping every 2–3 minutes. Cook the chicken to an internal temp of 165°F and the steak to your preferred doneness. Let both rest for 5–6 minutes before slicing.
To make the pico de gallo, combine the diced red onion, tomatoes, jalapeño, lime juice, cilantro, olive oil, salt, and pepper in a bowl. Toss well, then gently fold in the avocado just before serving.
Prepare the crema by whisking together sour cream, half and half, Taco Bell Mild Sauce, and Tequila Lime seasoning until smooth.
Slice the rested steak and chicken into bite-sized pieces.
Assemble each bowl starting with a layer of rice, followed by sautéed vegetables, steak, and chicken. Drizzle generously with cheese sauce, add pico de gallo, sprinkle with chopped pork rinds, and finish with a drizzle of crema.
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