I love tortas, a.k.a. sandwiches with a Mexican flair. We often visit a small Mexican restaurant nearby that makes delicious tortas. They even add a fried egg if you want one.
This is a torta that I make at home because it is simple, delicious and vegetarian. And they are great to take along on a hike. But they are better eaten right away!
Tortas de Barrio (Poblano Chile, Beans and Cheese Sandwiches)
1 poblano chile, roasted, peeled and seeded
2 bolillos (Mexican sandwich rolls)
2 teaspoons unsalted butter at room temperature
1 cup hot refried beans, canned or homemade
½ cup shredded Monterey Jack cheese or Oaxaca cheese
Tomato-based salsa, purchased or homemade
Optional: 1 avocado, sliced sprinkled with some lime juice and salt
Prepare the chile. Remove the stem and cut in half lengthwise. Set aside.
Slice the bolillos in half lengthwise and spread each half with the butter. Heat a large nonstick skillet and warm the slices cut side down until they are slightly toasted.
Layer each roll bottom with ½ of the refried beans, ½ of the cheese, 1 tablespoon salsa and ½ of the roasted poblano chile.
Place the avocados on the other half of the bolillo if you decide to use it. Add the top half to the sandwich and serve. Serve with extra salsa on the side for dipping, if desired.
NOTE: If you can’t find bolillos at your grocery store, you can use a similarly shaped sandwich roll.