Roasted Pepper Sandwich


  • 8 thin slices Monterey Jack cheese (1/8-inch-thick)
  • Coarse salt and freshly ground pepper
  • ½ small tomato, thinly sliced
  • 2 teaspoons mayonnaise
  • 2 8-inch flour tortillas
  • 1 small poblano pepper

1. Place pepper over high heat on a gas burner. Just as each section turns puffy and black, turn he pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the pepper on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer pepper to a paper ...

View full recipe at SpringPad


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