Guacamole & Poblano Tortas with Cabbage-Radish Slaw

Guacamole & Poblano Tortas

with Cabbage-Radish Slaw

35 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 guacamole and melty mozzarella cheese. A bright side slaw of cabbage and radishes marinated with lime zest and juice adds refreshing balance.
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Guacamole & Poblano Tortas with Cabbage-Radish Slaw
Title
  • 2 Small Baguettes
  • 1 Lime
  • 3 oz Radishes
  • ½ lb Red Cabbage
  • 1 Red Onion
  • 1 Poblano Pepper
  • ¼ cup Guacamole
  • 4 oz Fresh Mozzarella Cheese
  • ¼ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
time-saving
tips & techniques
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. 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 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Turn off the heat. 

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cabbage and sliced radishes in a large bowl. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. Halve the baguettes. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

Make the slaw
3 Make the slaw

To the bowl of sliced cabbage 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, guacamole, cooked onion and poblano pepper, cheese (tearing into small pieces before adding), and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. 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 and lime sour cream on the side. Enjoy!

Tips from Home Chefs

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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. 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 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Turn off the heat. 

2 Prepare the remaining ingredients

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cabbage and sliced radishes in a large bowl. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. Halve the baguettes. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
Make the slaw
3 Make the slaw

To the bowl of sliced cabbage 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, guacamole, cooked onion and poblano pepper, cheese (tearing into small pieces before adding), and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. 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 and lime sour cream on the side. Enjoy!