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Spicy Poblano & Enoki Mushroom Tortas
with Chipotle Mayo
35 MIN
2 Servings
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.
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NutritionPER SERVING
-
Calories780 Cals (est.)
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fresh
ingredients
Title
-
2 Sandwich Rolls
- 3½ oz Enoki Mushrooms
- 1 Poblano Pepper
- 1 Lime
-
1 Sweet Onion
- 2 Tbsps Mayonnaise
- 2 Tbsps Grated Cotija Cheese
- 3 Tbsps Roasted Peanuts
- 2 oz Monterey Jack Cheese
- 1 head Butter Lettuce
- ¼ cup Mexican Crema
-
2 tsps Chipotle Chile Paste
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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