Manchego-Stuffed Chiles with Avocado Salsa

Plus: More Vegetable Recipes and Tips

Active Time:
20 mins
Total Time:
1 hrs


  • 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


  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.

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