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Categories:
chiles extra-virgin olive oil salt avocados tomato lemon juice red onion sauce manchego cheese paprika tortilla chips
Viewed: 37 - Published at: 2 years agoIngredients
- 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
Method
- 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 pimenton 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.
