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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Manchego-Stuffed Chiles with Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions