Spicy Poblano & Enoki Mushroom Tortas with Chipotle Mayo

Spicy Poblano & Enoki Mushroom Tortas

with Chipotle Mayo

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
Browse Steps
1 of 4