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