I’m not a vegetarian, but I’ve been staring at the Roasted Poblano Torta recipe image since the day it was added to the Tillamook Kitchen. A sandwich with vegetables pouring out of it – yum! One of my favorite parts of Mexican food is the flavorful beans, and the Torta has these too. What a fun idea! I think I’ve found my perfect Cinco de Mayo meal. Thanks, Bunk Sandwiches, for this new take on a classic Mexican taqueria standard.
Roasted Poblano Torta
4-6 large poblano peppers, roasted and cleaned
1 small jalapeno, diced
¼ cup diced yellow onion
1 tablespoon olive oil
Salt and pepper to taste
8 oz can pinto beans
½ – ¾ cup (4-6 oz) prepared mayonnaise
2 cups (8 oz) Tillamook® Monterey Jack Cheese (also try Tillamook® Reduced Fat Monterey Jack Cheese), shredded
1 cup guacamole (use your favorite recipe)
4 ciabatta rolls, split open
4 tablespoons Tillamook® Unsalted Butter
2 cups shredded lettuce
Roasted Poblano Peppers
Turn broiler on to high and cook poblano peppers until their skin is blackened. Let peppers cool, then remove skin and seeds.
In a small pan, over medium-high heat, sauté the jalapeno and onion in the olive oil. Season with salt and pepper to taste. Cook until tender. Drain the pinto beans well, and add them to the pan. Season again and taste. Mash the beans together as they cook. Finish with a little lime juice, and cool.
Assembly of Sandwiches
Lightly spread the mayonnaise, beans, then cheese on the bread. Next add the roasted poblanos. Lightly butter the outside of the roll. Heat a panini press or griddle. Add the sandwiches to the press and cook over moderate heat until the Monterey Jack Cheese is melted, about 6 minutes. To finish the sandwich, open it up and top it with some shredded lettuce, guacamole, and another squeeze of lime juice.
Tip: For the non-vegetarians, adding a little shredded chicken, beef, or pork to this dish is an excellent option. I love hot sauce, so I will be adding some extra spice to mine as well!