Spicy Poblano Pepper & Cheese Tortas

with Summer Squash Salad

45 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

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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.

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.

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!