A vegetarian, dairy-containing cemita layered with roasted poblano pepper, avocado, tomato, and vegetarian-rennet Oaxaca-style quesillo. It is served on sesame-topped sandwich rolls for a straightforward lunch-friendly sandwich.
$12.61
Per Serving
$3.15
Total
33 min
Prep
15 min
Cook
18 min
Difficulty
medium
Servings
$32.45
12 to buy · 0 you have
2 each avocados
Fresh Avocados · 1 each$0.88 per packagePackage use: 100%Product match100%
8 oz Oaxaca-style quesillo cheese
Kroger Mercado · 8 oz$3.99 per packagePackage use: 100%Product match100%
2 each poblano peppers
1 lb$3.79 per packagePackage use: 89%Product match89%
2 each Roma tomatoes
Fresh Tomatoes · 1 lb$1.49 per packagePackage use: 69%Product match69%
4 count sandwich rolls
Private Selection · 8 ct / 22 oz$3.99 per packagePackage use: 50%Product match50%
1 tablespoon lime juice
Fresh Citrus · 1 each$0.69 per packagePackage use: 50%Product match50%
1/2 cup red onion
Fresh Onions · 1 lb$1.49 per packagePackage use: 28%Product match28%
1/4 cup fresh cilantro
1 ct$0.99 per packagePackage use: 25%Product match25%
1/4 cup mayonnaise
Kroger · 30 fl oz$3.99 per packagePackage use: 7%Product match7%
2 teaspoons chipotle hot sauce
Cholula · 5 fl oz$4.39 per packagePackage use: 7%Product match7%
1 tablespoon olive oil
Kroger · 16.9 fl oz$6.99 per packagePackage use: 3%Product match3%
3/4 teaspoon fine salt
Kroger · 26 oz$1.00 per packagePackage use: 1%Product match1%
Cutting Board
Tongs
Chef’s knife
Spoon
Aluminum foil
Oven with broiler
Rimmed baking sheet
Medium bowlCutting BoardChef’s knifeSpoonAluminum foilOven with broilerRimmed baking sheetMedium bowlHeat the broiler with a rack about 6 inches from the heat and line a baking sheet with foil. Slice the tomatoes and red onion, chop the cilantro, pull the quesillo into strands, and stir together the mayonnaise, lime juice, chipotle hot sauce, and 1/4 teaspoon salt.
Keep fingers clear of the knife blade while slicing the tomatoes and onion.
TongsOven with broilerRimmed baking sheetRub the poblanos with olive oil and 1/4 teaspoon salt, then place them on the baking sheet. Broil the poblanos for 8 to 10 minutes, turning with tongs, until the skins are blistered and blackened in spots.
Use dry oven mitts when handling the hot baking sheet under the broiler.
Cutting BoardTongsChef’s knifeMedium bowlTransfer the hot poblanos to a bowl and cover for 5 minutes to steam. Peel off the loose skins, remove the stems and seeds, and slice the roasted poblanos into strips.
Open the steaming bowl of poblanos away from your face to avoid hot steam.
TongsOven with broilerRimmed baking sheetPlace the split rolls cut sides up on the baking sheet and toast under the broiler for 1 to 2 minutes. Add the quesillo to the bottom halves and broil for 1 to 2 minutes more, until the cheese is soft and lightly melted.
Use dry oven mitts when moving the hot baking sheet in and out from under the broiler.
Cutting BoardChef’s knifeSpoonSlice the avocados and season the avocado and tomato with the remaining 1/4 teaspoon salt. Build each cemita with chipotle mayonnaise, melted quesillo, roasted poblano strips, tomato, avocado, red onion, cilantro, and the sesame roll tops.
Cut avocados on a stable cutting board, not in your hand.
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