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Avocado & Poblano Tortas
with Carrot-Radish Slaw
45 MIN
2 Servings
From the Test Kitchen
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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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
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2 Small Baguettes
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1 Avocado
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4 oz Shredded Monterey Jack Cheese
-
6 oz Carrots
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1 Lime
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3 oz Radishes
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1 Poblano Pepper
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1 Yellow Onion
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1 oz Pickled Goathorn Peppers
step-by-step
instructions
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. Halve lengthwise; remove the ribs and seeds, 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
Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine the grated carrots and sliced radishes in a bowl. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. 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.
3
Make the slaw
To the bowl of prepared carrots and radishes, add the lime zest, the juice of the remaining lime half, and a drizzle of olive oil; season with salt and pepper. Stir 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
Meanwhile, assemble the tortas using the halved 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.
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!
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. Halve lengthwise; remove the ribs and seeds, 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
Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine the grated carrots and sliced radishes in a bowl. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. 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.
3
Make the slaw
To the bowl of prepared carrots and radishes, add the lime zest, the juice of the remaining lime half, and a drizzle of olive oil; season with salt and pepper. Stir 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
Meanwhile, assemble the tortas using the halved 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.
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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