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Spicy Poblano & Enoki Mushroom Tortas Fill 1 Created with Sketch.

with Chipotle Mayo

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These loaded vegetable tortas (or Mexican pressed sandwiches) bring together cheese, poblano pepper, delicate enoki mushrooms, and a smoky, spicy spread. A refreshing side of lime crema-dressed butter lettuce cuts through the tortas’ richness.

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Prepare & cook the vegetables:
1 Prepare & cook the vegetables:

Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem, ribs, and seeds of the pepper. Halve lengthwise, then thinly slice crosswise. 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 slightly softened. Add the sliced 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, halve the rolls. Quarter the lime. Cut off and discard the root end of the mushrooms; place in a bowl and gently separate. Top with the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper. Gently toss to coat. Grate the Monterey Jack cheese on the large side of a box grater. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. To make the chipotle mayo, in a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. 

Assemble & cook the tortas:
3 Assemble & cook the tortas:

Assemble the tortas using the rolls, chipotle mayo, cooked vegetables, seasoned mushrooms, and grated Monterey Jack cheese. Wipe out the pan used to cook the vegetables. 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). 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. 

Finish & serve your dish:
4 Finish & serve your dish:

While the tortas cook, in a large bowl, combine the crema, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper. Just before serving, add the lettuce leaves to the bowl of lime crema; season with salt and pepper and toss to coat. Serve the cooked tortas with the dressed lettuce on the side. Garnish the lettuce with the chopped peanuts and Cotija cheese. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & cook the vegetables:
1 Prepare & cook the vegetables:

Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem, ribs, and seeds of the pepper. Halve lengthwise, then thinly slice crosswise. 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 slightly softened. Add the sliced 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, halve the rolls. Quarter the lime. Cut off and discard the root end of the mushrooms; place in a bowl and gently separate. Top with the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper. Gently toss to coat. Grate the Monterey Jack cheese on the large side of a box grater. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. To make the chipotle mayo, in a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. 

Prepare the remaining ingredients:
Assemble & cook the tortas:
3 Assemble & cook the tortas:

Assemble the tortas using the rolls, chipotle mayo, cooked vegetables, seasoned mushrooms, and grated Monterey Jack cheese. Wipe out the pan used to cook the vegetables. 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). 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. 

4 Finish & serve your dish:

While the tortas cook, in a large bowl, combine the crema, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper. Just before serving, add the lettuce leaves to the bowl of lime crema; season with salt and pepper and toss to coat. Serve the cooked tortas with the dressed lettuce on the side. Garnish the lettuce with the chopped peanuts and Cotija cheese. Enjoy!

Finish & serve your dish: