Grilled Cheese Stuffed Chile Tacos
Ingredients
- 6 small Cubanelle peppers (2 to 3 ounces each)
- 2 large plum tomatoes, halved lengthwise
- 1 small red onion, cut into 1/2-inch rounds
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 cloves garlic, minced
- 2 teaspoons chopped chipotle chiles in adobo sauce
- 1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish
- 1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish
- Juice of 2 limes
- 2 avocados
- 1 1/2 cups shredded Monterey Jack cheese
- 12 six-inch corn tortillas
- 3/4 cup sour cream
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