Spicy poblano pepper and cheese tortas

Ingredients

• •2 Sandwich Rolls, halved
• •4 oz Monterey Jack Cheese, grated
• •1 Avocado
• •1 Lime, divided
• •1 Poblano Pepper, seeded and thinly sliced crosswise
• •1 Vidalia Onion, thinly sliced and divided
• •2 oz Pickled Goathorn Peppers, roughly chopped
• •1 large carrot, shredded
• •3 Radishes, halved and thinly sliced

Steps

1. 1Mash **avocado** with **half the lime juice**, a drizzle of olive oil, and salt and pepper. Set aside.
2. 2Caramelize the **onions**; when softened, add **poblano** and cook 3-4 minutes on medium-high heat until lightly-browned and softened. Season to taste.
3. 3Mix the **carrot** and **radish** in a bowl. Add the **lime zest** and other half of the **lime juice**, plus 2 tsp of **olive oil**, and salt and pepper to taste. Marinate at least 10 minutes.
4. 4Divide **half the Monterey Jack cheese** between the roll bottoms; top with the **onion/poblano**, **goathorn peppers**, and **remaining Monterey Jack cheese**. Season with salt and pepper. Spread **mashed avocado** on the roll tops, then assemble sandwiches.
5. 5Heat a drizzle of oil in a pan over medium heat. Add the tortas and press, 2-3 minutes per side until cheese has melted. Transfer to a cutting board and cut in half on an angle. Serve with carrot/radish slaw on the side.