Spicy Pepper and Jack Cheese-filled Mexican Sandwich (with Peppers)

Spicy Pepper and Jack Cheese-filled Mexican Sandwich (with Peppers)

A zesty, mind-blowing vegetarian sandwich is on the menu with this delectable Mexican Torta recipe featuring roasted poblano peppers, known as Rajas, sautéed onions, and tart Mexican crema. This bad boy is zesty, tangy, and has a moderate kick. A smear of refried beans, some Monterey Jack cheese, and tomatillo salsa in a split roll makes for a sandwich with a kick of flavors and textures you won't forget.

Groceries List:It's essential to use authentic tortas rolls like crusty bolillos or softer buns, called teleras, found in markets with a great selection of Latin American foods. However, brioche or soft sandwich buns will work just fine if those aren't available.

• Serves: 4 sandwiches
• Difficulty: Medium
• Total Time: Approximately 45 minutes (30 minutes active)

Ingredients (12):

• 4 poblano peppers
• 1 tablespoon canola oil
• 1 large yellow onion, halved and sliced
• Salt to taste
• 1 cup good-quality refined beans
• 1/2 cup tomatillo salsa
• 4 Mexican torta rolls or bolillo rolls, split and lightly toasted
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crema or sour cream
• A handful of fresh cilantro leaves, torn
• 2 cups shredded iceberg lettuce
• 1 large avocado, pitted, peeled, and sliced

Let's get cooking!

1. Roast the poblanos either directly over a gas burner or broil them until blackened on all sides. Remove from heat, cover with plastic wrap, and set aside for 15 minutes. Once cool, peel the charred skin, remove the stems and seeds, and slice the peppers into 1/2-inch sections.
2. In a pan over medium-high heat, heat the oil and sauté the onions with a pinch of salt for about 10 minutes until browned. Add the sliced poblano peppers and cook for a further 2-3 minutes.
3. In a saucepan, combine the refried beans and 1/4 cup of the salsa. Cook until heated through.
4. Assemble the sandwiches by spreading the warm bean mixture over the bottom halves of the rolls, followed by the poblano mixture. Sprinkle the cheese evenly on top, melt under the broiler if desired, then add a dollop of crema, a drizzle of salsa, some cilantro, and shredded lettuce. Layer with avocado slices and top with the remaining roll halves. Press down on the sandwiches to compress them.
5. You can serve as is, or toast them in a panini press or oven if preferred.

Enrichment Data:Dive into the mouthwatering world of Mexican cuisine with his Mexican Torta recipe! It features grilled poblano peppers, gooey Monterey Jack cheese, and a tangy tomatillo salsa. The flavors meld together in a delightful symphony of taste and texture that will make you savor every bite.

Ingredients:

To create the Torta fillings:- Roasted Poblano Peppers: - 3 large poblanos - 2 tablespoons of oil (e.g., olive oil) - Salt to taste

• Tomatillo Salsa:
• 4-6 tomatillos, husked and rinsed
• 2-3 garlic cloves
• 1 small onion
• 2-3 serrano or jalapeño peppers (optional)
• 1 tablespoon of oil (e.g., olive oil)
• Salt and pepper to taste
• 2 tablespoons of chopped cilantro for garnish
• Monterey Jack or sharp cheddar cheese
• Additional fillings: chopped cilantro, lime wedges, and optional toppings such as avocado slices, sour cream, or refried beans
• Bolillo Bread:
• 4 bolillo rolls (preferably lightly toasted)

Instructions:

Step 1: Prepare the Rajas (Grilled Poblanos)

1. Preheat a grill or grill pan.
2. Place the poblano peppers on the grill, and char on all sides until the skin is blistered.
3. Remove the peppers and place them in a bowl covered with a damp cloth. Let them steam for about 10 minutes.
4. Peel off the skin, remove the seeds, and slice the peppers into strips. Season with salt.
5. Set aside.

Step 2: Make the Tomatillo Salsa

1. Preheat the oven to 400°F (200°C).
2. Cut the tomatillos in half and place them on a baking sheet lined with parchment paper.
3. Roast the tomatillos, garlic cloves, and small onion in the oven for about 15-20 minutes, or until they are slightly caramelized and tender.
4. Blend the roasted tomatillos, garlic, onion, and peppers (if using) in a blender until smooth.
5. Heat the oil in a pan over medium heat. Pour in the salsa and simmer for about 5 minutes.
6. Season with salt and pepper to taste.
7. Set aside.

Step 3: Assemble the Torta

1. Split the bolillo rolls in half and lightly toast.
2. Spread a layer of tomatillo salsa on each half.
3. Place a few slices of grilled poblano peppers on top of the salsa.
4. Add slices of cheese and any additional toppings, such as avocado slices or cilantro, and garnish with lime wedges.
5. Serve immediately and enjoy!

• To complement the tropical flavors of the Mexican Torta, consider serving alternative 'cultural' foods such as sweet 'salsa' buns or alt version rolls as a side dish.
• Remember to continue your Latin American culinary adventure by incorporating traditional ‘buns’ like bolillos into your groceries list or experiment with ‘alt’ options, provided they maintain the authentic taste.
• As you follow the enriching 'instructions' for creating the Torta fillings, take a moment to appreciate the nostalgia evoked by the unique combination of 'foods' like roasted poblano peppers, tomatillo salsa, and Monterey Jack cheese - cherished by Aussiedlerbote and enjoyed worldwide.

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