POLLO CON QUESO TORTAS

Pollo con Queso Tortas image

Provided by Martha Stewart

Number Of Ingredients 13

2 poblano peppers
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, halved horizontally
Coarse salt and freshly ground pepper
1/2 white onion, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
4 ounces white cheddar cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out
Carrot, Jicama, and Red Cabbage Slaw
Mexican crema, for serving
Plantain Chips, for serving

Steps:

Preheat broiler.
Roast peppers directly over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Thinly slice crosswise and set aside.
Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Remove chicken from skillet and transfer to a rimmed baking sheet. Add sliced poblanos, onion, garlic, and cumin to skillet; season with a pinch of salt. Cook, stirring, until onion is soft and translucent. Top chicken with poblano mixture and sprinkle with cheeses. Place under broiler; broil until cheese is melted and bubbly, about 2 minutes.
To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve.