Cemitas Poblanas

8 Cemitas (or bread round 8 cm.) open to half. 4 Avocados, mature

3 / 4 of cheese of rancho, sliced in thin strips

3 / 4 of Oaxaca cheese, finely shredded

2 cups of leaves of papalo 8 chiles chipotles to taste (see recipe chiles Chipotles to the poblana), parties

16 slices of onion, cut in half by bias.

1 / 2 cup of olive oil

Salt to taste.

Carve the cemitas by half and remove a little aged silty; put the base of the bread on a baking sheet; split the avocado, remove the bone and with a bucket swing the avocado on the bread to form a semi thick layer; add enough cheese; garnish with sheets of papalo, other 2 tablespoons of avocado, the chiles chipotles and onion slices in the wet juice of the Chiles; spray with olive oil; sprinkle with salt and cover with the other cover of the cemitas.