Ingredients

• Ingredients
  1. 8 Slim Jim or Anaheim chiles
  2. 2 tablespoons extra-virgin olive oil
  3. Salt
  4. 2 Hass avocados, cut into 1/2-inch dice
  5. 1 large tomato, cut into 1/2-inch dice
  6. 1 tablespoon fresh lemon juice
  7. 1/2 small red onion, minced
  8. Hot sauce
  9. 4 ounces Manchego cheese, cut into four 3 inch-by-2-inch pieces
  10. Pinch of pimentón (smoked Spanish paprika)
  11. 1 1/2 cups coarsely crushed tortilla chips

Directions

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.