Guacamole & Poblano Tortas blueapron.com with Cabbage-Radish Slaw

2 SERVINGS | 30–40 MINS

R IS P Ingredients C & Serve with Blue Apron M wine that has this symbol

Y I N L E R A L blueapron.com/wine 2 Small Baguettes 1 Lime 3 oz Radishes

1/2 lb Red Cabbage 1 Red Onion 1 Poblano Pepper

4 oz Fresh Mozzarella 1/4 cup Guacamole 1/4 cup Sour Cream Cheese

1 oz Sliced Pickled Jalapeño Pepper 1 Cook the onion & poblano pepper 4 Assemble the tortas • Wash and dry the fresh produce. • Meanwhile, assemble the tortas • Halve, peel, and thinly slice using the halved baguettes, the onion. guacamole, cooked onion and poblano pepper, cheese • Cut off and discard the stem of (tearing into small pieces before the poblano pepper. Halve adding), and as much of the lengthwise; remove the ribs and chopped jalapeño pepper as seeds, then thinly slice crosswise. you'd like, depending on how Thoroughly wash your hands, spicy you'd like the dish to be. knife, and cutting board Season with salt and pepper. immediately after handling. • Wipe out the pan used to cook the onion and poblano pepper. • In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. 5 Cook the tortas & serve your dish • Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until • In the same pan, heat a drizzle of olive oil browned and softened. on medium until hot. tortas • Turn off the heat. • Add the ; place a heavy- bottomed pot (or pan) on top of 2 Prepare the remaining ingredients the tortas and press down. Cook, occasionally pressing down on • Meanwhile, cut out and discard the pot, 3 to 4 minutes per side, the core of the cabbage; thinly or until lightly browned and slice the leaves. the cheese is melted (if the pan • Halve the radishes lengthwise, seems dry, add a drizzle of olive then thinly slice crosswise. oil before flipping). • Combine the sliced cabbage • Transfer to a cutting board and carefully halve on an angle. and sliced radishes in a large • Serve the cooked tortas with the slaw and lime sour cream on bowl. the side. Enjoy! • Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. • Halve the baguettes. • Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. • In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

3 Make the slaw • To the bowl of sliced cabbage and radishes, add the lime zest, the juice of the remaining lime half, and 2 teaspoons of olive oil; season with salt and pepper. Toss to combine. • Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

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