Poblano Chile, Beans, and Cheese Sandwiches
Tortas de BarrioAfter a long drive through the high desert of north-central Mexico—broken occasionally by agricultural fields and surprisingly, some vineyards—my husband and I were hungry when we reached Zacatecas, a colonial gem. Right away, we set out on foot along steep cobblestone streets and found this simple but scrumptious torta in one of the taquerias on our route. I've streamlined the process to make this torta, but all the filling ingredients are the same.
Ingrediënten
Makes 2 servings
- 1 poblano chile roasted, peeled, seeded, and veins removed
- 2 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
- 2 teaspoons unsalted butter at room temperature
- 1 cup heated refried beans canned or homemade
- ½ cup shredded Monterey Jack cheese
- Red salsa purchased or homemade
Instructies
- Prepare the chile.
- Then, remove the stem from the chile, and cut in half lengthwise.
- Set aside.
- Remove some of the soft inside from the bottom half of each roll to create a hollow.
- Spread all 4 halves with butter.
- Heat a large dry nonstick skillet and warm the rolls, cut side down until lightly toasted, about 2 minutes.
- Layer each roll bottom with ½ of the warm beans, ½ of the cheese, 1 tablespoon of salsa, and ½ of the roasted chile.
- Cover with the roll tops.
- Serve at once with more salsa on the side, if desired.
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