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4
10 minutes
15 minutes
3 (9-ounce) tubes pork chorizo
1(12-ounce) can pickled jalapenos and carrots, chopped
6 hoagie rolls
10 ounces queso fresco, crumbled
1 yellow onion, diced
1 bunch cilantro, chopped
Crema Mexicana, to serve
Vegetable oil, for the griddle
Preheat Blackstone griddle to medium heat. Add the chorizo, half of the onions, and jalapenos directly to the griddle. Chop with spatulas and cook for 7-10 minutes until fully cooked.
Sprinkle half of the queso fresco over the chorizo and mix with spatulas until the cheese melts. Drizzle vegetable over an open spot on the griddle and lay out the hoagie rolls. Toast for 2 minutes.
Divide the chorizo cheese mixture between the 6 hoagies, top with remaining cheese, cilantro, and onions. Serve immediately.
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