Manchego-Stuffed Chiles with Avocado Salsa Recipe

Name: Manchego-Stuffed Chiles with Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pimenton (smoked Spanish paprika); 1 1/2 cups coarsely crushed tortilla chips

Servings: persons

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 pimenton (smoked Spanish paprika)
1 1/2 cups coarsely crushed tortilla chips

1
Preheat the oven to 350.
2
Starting 1 inch from the stem ends, slit the chiles lengthwise and cut out the core, tapping out any extra seeds.
3
Transfer the chiles to a baking dish, drizzle with the olive oil and season with salt.
4
Cover with foil and bake for about 40 minutes, or until the chiles are tender.
5
Meanwhile, in a bowl, toss the avocado with the tomato, lemon juice and onion.
6
Season with hot sauce and salt.
7
Increase the oven temperature to 450.
8
Uncover the chiles.
9
Using a fork, carefully open one and insert a piece of Manchego.
10
Sprinkle the chiles with pimenton and bake for about 5 minutes, or until the cheese is melted.
11
Transfer 2 stuffed chiles to each plate.
12
Spoon the avocado salsa over the chiles, top with the tortilla chips and serve warm.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 Slim Jim or Anaheim chiles, 2 tablespoons extra-virgin olive oil, Salt, 2 Hass avocados, cut into 1/2-inch dice, and more.

Yes, Manchego-Stuffed Chiles with Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Manchego-Stuffed Chiles with Avocado Salsa

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