Sloppy Jose | Blackstone Griddles

Start by preparing the poblano peppers: run a knife around the seed pod and open them up.

Char the poblano peppers skin side down on the Blackstone griddle, using weights to press them down for better blistering.

Cook the pork chorizo on the griddle until it releases grease and is fully cooked, flipping it halfway through.

Slice the bolillo rolls without cutting all the way through, creating a pocket for the filling.

Check the char on the poblano peppers, ensuring they have blistered nicely.

Prepare the avocado crema by blending store-bought avocados with sour cream, lime juice, cilantro, pepper, salt, and buttermilk until smooth.

Add salsa to the cooked chorizo to make it sloppy.

Toast the bolillo rolls on the griddle for about a minute until warm and slightly crispy.

Assemble the sloppy Jose by placing the chorizo on top of the poblano peppers, adding cheese on top, and then placing the toasted rolls over them to steam slightly.

Serve the sloppy Jose with extra avocado crema on the side.

Equipment Needed

Spice Level: