From: Executive chef Jeff Clark, La Salsa Fresh Mexican Grill, CKE Restaurants, Carpinteria, CA. Yield: 20 servings. 1 bag Santiago® Seasoned Black Beans 3 cups salsa verde (recipe follows) 20 sandwich rolls ¾ cup unsalted butter 40 oz. queso Oaxaca or mozzarella cheese, shredded ¾ tsp. salt 24 oz. tomatillos, husked ¾ cup cilantro, coarsely chopped ⅓ cup onion, diced ¾ tsp. garlic 1½ serrano chiles, seeded and chopped Prepare ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.