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Spicy Poblano Pepper & Cheese Tortas Fill 1 Created with Sketch.

with Summer Squash Salad

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s tortas (or Mexican sandwiches) showcase two different peppers: spicy, smoky poblano and pickled goathorn, known for its pleasantly bright heat. A layer of cooling avocado perfectly offsets these spicy flavors. We’re pressing the tortas on the stovetop with a heavy pot, which crisps the bread while melting layers of Monterey Jack cheese. On the side, a salad of radishes and seasonal squash (yours may be green or grey zucchini, or yellow squash) completes the meal.

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients & mash the avocado:
1 Prepare the ingredients & mash the avocado:

Wash and dry the fresh produce. Peel and thinly slice the onion. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Halve the rolls. Grate the Monterey Jack cheese on the large side of a box grater. Roughly chop the goathorn peppers. Roughly chop the cilantro leaves and stems. Cut off and discard the ends of the radishes; thinly slice into rounds. Quarter the lime. Pit, peel, and medium dice the avocado; place in a bowl with the juice of 2 lime wedges and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the poblano pepper; thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

Cook the squash:
2 Cook the squash:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot. Add half the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the squash and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Transfer to a medium bowl. Wipe out the pan.

Cook the poblano pepper:
3 Cook the poblano pepper:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

Assemble the tortas:
4 Assemble the tortas:

Place the rolls on a work surface. Divide the mashed avocado between the roll tops. Divide half the Monterey Jack cheese between the roll bottoms; top with the cooked poblano pepper, goathorn peppers, and remaining Monterey Jack cheese. Season with salt and pepper. Complete the tortas with the roll tops.

Cook the tortas:
5 Cook the tortas:

Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high 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, 1 to 2 minutes per side, or until lightly browned and the cheese has melted. Transfer to a cutting board and cut in half on an angle.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the tortas cook, to the bowl of cooked squash, add the cilantro, radishes, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper. Gently stir to combine; season with salt and pepper to taste. Divide the cooked tortas and salad between 2 dishes. Garnish the salad with the Cotija cheese. Enjoy!

Tips from Home Chefs

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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!

Get This Recipe Delivered
1 Prepare the ingredients & mash the avocado:

Wash and dry the fresh produce. Peel and thinly slice the onion. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Halve the rolls. Grate the Monterey Jack cheese on the large side of a box grater. Roughly chop the goathorn peppers. Roughly chop the cilantro leaves and stems. Cut off and discard the ends of the radishes; thinly slice into rounds. Quarter the lime. Pit, peel, and medium dice the avocado; place in a bowl with the juice of 2 lime wedges and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the poblano pepper; thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

2 Cook the squash:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot. Add half the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the squash and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Transfer to a medium bowl. Wipe out the pan.

Cook the squash:
Cook the poblano pepper:
3 Cook the poblano pepper:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

4 Assemble the tortas:

Place the rolls on a work surface. Divide the mashed avocado between the roll tops. Divide half the Monterey Jack cheese between the roll bottoms; top with the cooked poblano pepper, goathorn peppers, and remaining Monterey Jack cheese. Season with salt and pepper. Complete the tortas with the roll tops.

Assemble the tortas:
Cook the tortas:
5 Cook the tortas:

Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high 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, 1 to 2 minutes per side, or until lightly browned and the cheese has melted. Transfer to a cutting board and cut in half on an angle.

6 Make the salad & plate your dish:

While the tortas cook, to the bowl of cooked squash, add the cilantro, radishes, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper. Gently stir to combine; season with salt and pepper to taste. Divide the cooked tortas and salad between 2 dishes. Garnish the salad with the Cotija cheese. Enjoy!

Make the salad & plate your dish: