Hotchos on the Griddle

Cook the protein

1. Preheat the griddle to medium-high heat.
2. Place the sausages on the griddle and score them lightly with a knife before cooking to achieve a nice browning.
3. Next to them, sauté the chorizo cubes until they are crispy and release their fragrant oil.
4. Keep warm.

The "Nachos" Bread

1. Place a generous handful of cheddar directly on the griddle.
2. When the cheese starts to bubble, immediately place the opened bread on top.
3. Cook for about 1 minute so that the cheddar forms a crispy crust stuck to the bread.
4. Gently flip and continue for a few more seconds.
5. The result should be golden bread with a grilled cheese crust resembling a nacho chip.

Assemble the Hotchos

1. Place in each bread

• One Jumbo sausage
• A generous spoonful of Salsa Con Queso
• Crispy chorizo cubes
• The Pico de Gallo
• Several spoonfuls of Firebarns Tequila Lime guacamole
• Fresh cilantro
• A sprinkle of fried onions
• Lime wedge squeezed just before the first bite

For even more character, add a few dashes of Firebarns Tequila Lime directly onto the salsa con queso before garnishing the Hotcho. The acidity of the lime and the slight spiciness perfectly balance the melted cheese and chorizo.