Grilled Cheese-Stuffed Chile Tacos

• 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
• Juice of 2 limes
• 2 avocados
• 1 1/2 cups shredded Monterey Jack cheese
• 12 six-inch corn tortillas
• 3/4 cup sour cream

1. Prepare a grill for high heat.
2. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds.
3. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt.
4. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks.
5. Set aside the grilled pepper halves.
6. Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa.
7. Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl.
8. Add the remaining lime juice and 1/2 teaspoon salt.
9. Mash the avocado lightly with a fork so that some large pieces remain.
10. Stuff about 2 tablespoons of the Monterey Jack into each pepper half.
11. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill.
12. Arrange the stuffed pepper halves on the foil.
13. Cover the grill to melt the cheese, about 4 minutes.
14. Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks.
15. Wrap the tortillas in aluminum foil to keep them warm and soft.
16. To assemble a taco, spread some of the avocado on a tortilla.
17. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves.

peppers, tomatoes, red onion, extravirgin olive oil, kosher salt, garlic, chipotle chiles, fresh cilantro, avocados, shredded monterey jack cheese, corn tortillas, sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-cheese-stuffed-chile-tacos.html (may not work)