Avocado & Poblano Tortas with Carrot-Radish Slaw
Customer Favorite

Avocado & Poblano Tortas

with Carrot-Radish Slaw

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
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These tortas (or Mexican sandwiches) showcase poblano pepper, which is known for its pleasantly smoky heat—tempered by layers of cooling avocado and melty monterey jack cheese. A bright side slaw of carrots and radishes marinated with lime zest and juice adds refreshing balance.

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Cook the onion & poblano pepper:
1 Cook the onion & poblano 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 (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. 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 onion and poblano pepper 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 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 poblano pepper, cheese, and chopped pickled peppers. Season with salt and pepper. Wipe out the pan used to cook the onion and poblano 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; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 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! 

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Cook the onion & poblano pepper:
1 Cook the onion & poblano 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 (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until softened. Turn off the heat. 

2 Prepare the remaining ingredients:

While the onion and poblano pepper 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 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 poblano pepper, cheese, and chopped pickled peppers. Season with salt and pepper. Wipe out the pan used to cook the onion and poblano 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; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 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!