This recipe combines flavorful chorizo sausage, tender ground pork, sweet dates, hot pepper jelly and spices, all topped with Sargento® Blends™ 4 Cheese Southwest slices. Served on toasted ciabatta buns with chopped mint and cilantro.
1 lb. Fresh Ground Pork
12 oz. Chorizo sausage
3/4 cup Pitted dates, chopped
3 tbsp. Hot pepper jelly
1 tsp. Ground cumin
1/2 tsp. Kosher salt
1/2 tsp. Ground chipotle peppers
1/4 tsp. Group Cinnamon
1 tbsp. Fresh Mint
1 tbsp. fresh cilantrpo
1 tbsp. green onion
8 mini ciabatta buns, split and toasted
Sargento® Blends™ 4 Cheese Southwest
In a large non-stick skillet, brown pork and chorizo over medium heat until well browned and cooked through.
Drain grease, then return meat to pan. Add dates, and next 5 ingredients. Cook over low heat, stirring often until heated through and jelly has melted in. Combine mint, cilantro and green onion into the meat mixture.
Toast buns under broiler. Set aside
To Serve: Spoon about ¼ cup of meat mixture onto bottom buns. Place sliced cheese on top. Serve.