Ingredients

1 pound 90%-lean ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo (see Ingredient Note)
1/2 cup shredded monterey jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slices red onion
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, theyll keep up to 2 weeks in the refrigerator or 6 months in the freezer.Tip: To oven-roast peppers:1. Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.



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