Manchego-Stuffed Chiles with Avocado Salsa

• 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.

chiles, extravirgin olive oil, salt, avocados, tomato, lemon juice, red onion, sauce, manchego cheese, paprika, tortilla chips

Taken from www.foodandwine.com/recipes/september-2007-manchego-stuffed-chiles-with-avocado-salsa (may not work)