Sloppy Jose

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.
4. Flatten the chorizo on the griddle and cook, turning occasionally, until fully cooked.
5. Flip the poblanos after 3–4 minutes and cook the other side until charred.
6. 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.
7. Once the chorizo is nearly done, stir in the salsa and mix thoroughly.
8. When the poblanos are nicely charred, flip them so the skin side is down. 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!