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Avocado & Poblano Tortas Fill 1 Created with Sketch.

with Carrot-Radish Slaw

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories

Tonight’s tortas (or Mexican sandwiches) showcase two different peppers: smoky poblano and pickled goathorn, known for its pleasantly bright, mild heat––all tempered by a layer of cooling avocado and melty monterey jack cheese.

Get Cooking
fresh
ingredients
Avocado & Poblano Tortas with Carrot-Radish Slaw
Title
  • 2 Small Baguettes
  • 1 Sweet Onion
  • 1 Avocado
  • 6 oz Carrots
  • 1 Lime
  • 3 oz Radishes
  • 1 Poblano Pepper
  • 4 oz Shredded Monterey Jack Cheese
  • 1 oz Pickled Goathorn Peppers
tried-and-true
kitchen tools
step-by-step
instructions
Cook the onion & pepper:
1 Cook the onion & pepper:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 7 to 8 minutes, or until softened. Turn off the heat.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables cook, peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the zested lime crosswise. Halve the baguettes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; add the juice of 1 lime half. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Roughly chop the pickled peppers

Make the slaw:
3 Make the slaw:

To the bowl of prepared carrots and radishes, add the lime zest, the juice of the remaining lime half, and 2 teaspoons of olive oil. Season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Assemble the tortas:
4 Assemble the tortas:

While the slaw marinates, assemble the tortas using the baguettes, mashed avocado, cooked onion and pepper, cheese, and chopped pickled peppers. Season with salt and pepper. Wipe out the pan used to cook the onion and pepper. 

Cook the tortas & serve your dish:
5 Cook the tortas & serve your dish:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; top with a heavy-bottomed pot (or pan) and press down. Cook, occasionally pressing down, 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the slaw on the side. Enjoy! 

Tips from Home Chefs

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Cook the onion & pepper:
1 Cook the onion & pepper:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 7 to 8 minutes, or until softened. Turn off the heat.

2 Prepare the remaining ingredients:

While the vegetables cook, peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the zested lime crosswise. Halve the baguettes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; add the juice of 1 lime half. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Roughly chop the pickled peppers

Prepare the remaining ingredients:
Make the slaw:
3 Make the slaw:

To the bowl of prepared carrots and radishes, add the lime zest, the juice of the remaining lime half, and 2 teaspoons of olive oil. Season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Assemble the tortas:

While the slaw marinates, assemble the tortas using the baguettes, mashed avocado, cooked onion and pepper, cheese, and chopped pickled peppers. Season with salt and pepper. Wipe out the pan used to cook the onion and pepper. 

Assemble the tortas:
Cook the tortas & serve your dish:
5 Cook the tortas & serve your dish:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; top with a heavy-bottomed pot (or pan) and press down. Cook, occasionally pressing down, 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the slaw on the side. Enjoy!