This was my second attempt at chopped cheese. My first attempt was fine but I didn’t have sazon or adobo seasoning and I left out green pepper. Then I tried to cook the onion and the hamburger together and the hamburger was overdone.

I still ate it because I ain’t no bitch I didn’t want to waste it.

So, this attempt went as follows:

  • Roughly 1 lb of fresh or thawed hamburger. I say roughly because we purchased 5 lbs, cut it up, and then froze it.
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • Sazon seasoning
  • Adobo seasoning (which I didn’t have because Giant Eagle didn’t have it, so I substituted cajun seasoning)
  • American cheese slices or your favorite kind of cheese (a more than generous serving)

Cook your diced onion and pepper in either an oiled or butter pan medium heat, stirring often. Cook your hamburger simultaneously, browning. Drain hamburger when done.

Return hamburger to pan and add onion and pepper. Season sazon and adobo generously over mixture. Once seasoning is mixed in, add several slices of cheese (I think I used 5) or whatever cheese you like (I also added shredded mozzarella). Mix in until melted.

Remove chopped cheese from pan. Serve on bread or a sub roll. In New York, they add mayonnaise and ketchup but I found those flavors were overpowering this batch of chopped cheese. Definitely try it that way first.

You can add tomato and lettuce as well if you’d like.

I’ll have to attempt this with hamburger patties at some point but I wasn’t disappointed and I had leftovers for several days.

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