Roasted Pepper Sandwich
- 1 small poblano pepper
- 2 8-inch flour tortillas
- 2 teaspoons mayonnaise
- 1/2 small tomato, thinly sliced
- Coarse salt and freshly ground pepper
- 8 thin slices Monterey Jack cheese (1/8-inch-thick)
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 towel and wrap in towel to enclose. Let the pepper sweat until cool enough to handle, about 5 minutes. Rub off and discard blackened skin. Cut pepper in half and remove and discard seeds. Cut pepper into 1-inch-wide strips.
Place tortillas, one at a time, over medium heat on a gas burner. Cook until edges are beginning to blacken, about 30 seconds. Turn and cook until edges of second side begin to blacken, about 20 seconds more.
Spread mayonnaise evenly over one tortilla. Top with pepper, and tomato. Season with salt and pepper. Arrange cheese over tomato. Cover with second tortilla. Cut into wedges, and serve immediately.