Crispy Chipotle Tacos

Directions

1. In a large skillet over medium heat, heat olive oil. Add onion and cook, stirring, until softened about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add meat and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Add chipotle chile, adobo sauce, chili powder, and cumin, season with salt and pepper. Remove from heat.
2. In a small nonstick skillet over medium heat, arrange about 1/4 cup cheese in a circle in an even layer about the size of your tortillas. Place a tortilla on top. Spoon some meat filling on one half of the tortilla and about 2 tablespoons of cheese on the other half. Cook until the cheese on the bottom starts to crisp, about 4 minutes. Using a rubber spatula, fold the half with cheese up and over the filling, pressing to help the taco remain closed. Cook until warmed through, about 1 minute, then flip and continue to cook until the other side is warmed through, about 1 minute more. Transfer to a plate. Repeat with remaining tacos. Top tacos with cilantro. Serve with avocado ranch sauce alongside.
3. In a food processor or blender, puree avocado, jalapeñ,o, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth, season with salt and pepper. Transfer the sauce to an airtight container. Refrigerate until ready to use. (can be made up to 3 days ahead of time).