Yield: 20 servings. 1 26-oz. bag Santiago® Seasoned Black Beans 3 cups salsa verde (recipe follows) 20 sandwich rolls ¾ cup unsalted butter, softened 40 oz. Queso Oaxaca or mozzarella cheese, shredded Salsa Verde: 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 Santiago® Seasoned Black Beans according to package directions. Hold warm. For salsa verde: Place tomatillos in ...

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. 

Already registered? here.