Avocado & Poblano Tortas with Carrot-Radish Slaw

Avocado & Poblano Tortas

with Carrot-Radish Slaw

40 MIN
2 Servings
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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.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
fresh
ingredients
Avocado & Poblano Tortas with Carrot-Radish Slaw
Title
  • 2 Small Baguettes
  • 1 Avocado
  • 1 Lime
  • 6 oz Carrots
  • 3 oz Radishes
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 4 oz Shredded Monterey Jack Cheese
  • 1 oz Pickled Goathorn Peppers
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 the pepper. 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

Meanwhile, 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 large bowl. Zest the lime to get 1 teaspoon (or use the small side of a box grater). 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

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. 

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!

Tips from Home Chefs

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 the pepper. 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

Meanwhile, 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 large bowl. Zest the lime to get 1 teaspoon (or use the small side of a box grater). 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

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. 

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!

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