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 ...

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