Recipes

Manchego-Stuffed Chiles with Avocado Salsa

Name: Manchego-Stuffed Chiles with Avocado Salsa
Total time: 60 min
Ingredients: 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

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By Marcia Kiesel

Updated on December 2, 2015

Active Time:

20 mins

Total Time:

1 hrs

Yield:

4

Ingredients

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

Directions

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.
Meanwhile, in a bowl, toss the avocado with the tomato, lemon juice and onion. Season with hot sauce and salt.
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.