Grilled Chicken & Poblano Tortas

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4 poblano chile peppers, halved, stemmed and seeded

4 to 6 boneless skinless chicken cutlets ( 1/4- to 1/2-inch thick, about 1 1/2 pounds total)

2 tablespoons olive oil + more for drizzling

Kosher salt and ground black pepper, to taste

Juice of 2 limes

4 bolillos, or other soft rolls, split through the middle

1/4 cup mayonnaise

2 ounces queso fresco, crumbled

1/4 red onion, sliced very thin

1/2 cup shredded romaine lettuce

1 large or two small ripe avocados, pitted and sliced thin

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