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Manchego-Stuffed Chiles with Avocado Salsa

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  • Total Time:
  • Servings: 4

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KEY: Spring, Summer, Dinner Party, American, Southwestern/Tex-Mex, Side Dishes, Vegetarian

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  • 8 Slim Jim or Anaheim chiles
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 2 Hass avocados, cut into 1/2-inch dice
  • 1 large tomato, cut into 1/2-inch dice
  • 1 tablespoon fresh lemon juice
  • 1/2 small red onion, minced
  • Hot sauce
  • 4 ounces Manchego cheese, cut into four 3 inch-by-2-inch pieces
  • Pinch of pimentón (smoked Spanish paprika)
  • 1 1/2 cups coarsely crushed tortilla chips

How to make this recipe

  1. Preheat the oven to 350°. Starting 1 inch from the stem ends, slit the chiles lengthwise and cut out the core, tapping out any extra seeds. Transfer the chiles to a baking dish, drizzle with the olive oil and season with salt. Cover with foil and bake for about 40 minutes, or until the chiles are tender.
  2. Meanwhile, in a bowl, toss the avocado with the tomato, lemon juice and onion. Season with hot sauce and salt.
  3. Increase the oven temperature to 450°. Uncover the chiles. Using a fork, carefully open one and insert a piece of Manchego. Sprinkle the chiles with pimentón and bake for about 5 minutes, or until the cheese is melted. Transfer 2 stuffed chiles to each plate. Spoon the avocado salsa over the chiles, top with the tortilla chips and serve warm.
Contributed By Published April 2014

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