1 Poblano Pepper, seeded and thinly sliced crosswise
1 Vidalia Onion, thinly sliced and divided
2 oz Pickled Goathorn Peppers, roughly chopped
1 large carrot, shredded
3 Radishes, halved and thinly sliced
Remove the **avocado** from the peel and place in a bowl, with the juice of **half the lime** and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **onion**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the **poblano pepper**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
While the onion and peppers cook, assemble the slaw. Mix the **carrot** and **radish** in a bowl. Add the **lime zest** and other half of the **lime juice**, plus 2 tsp of **olive oil**, and salt and pepper to taste. Marinate at least 10 minutes.
Place the **rolls** on a work surface. Divide the **mashed avocado** between the roll tops. Divide **half the Monterey Jack cheese** between the roll bottoms; top with the **cooked poblano pepper**, **goathorn peppers**, and **remaining Monterey Jack cheese**. Season with salt and pepper. Complete the tortas with the roll tops.
Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 1 to 2 minutes per side, or until lightly browned and the cheese has melted. Transfer to a cutting board and cut in half on an angle.