Cover a tray for baking with baking paper or foil.
Bring 2 cups of to a boil in 2 different saucepans.
Cut the chiles in half vertically; it is recommended to use gloves. Remove seeds and membranes.
Add the chiles into water for 1 minute, or until the water is back to a boil. Remove from the water, rinse with cold water. Then place them in another pot of boiling water for 1 minute and rinse with cold water.
In a skillet, heat the oil and cook the onion and garlic over medium-high heat until they are soft, approximately 2-3 minutes. Remove from heat.
In a bowl, mix the cheeses, tomatoes, cilantro, cream, lemon peel, paprika, cumin, half of bread crumbs, onion and garlic mixture. Season with salt and pepper to taste.
Fill each chile evenly with the mixture and place them on the baking pan. Cover with the remaining bread crumbs. Cook in the oven for 20 minutes.
For the cream add the ingredients in a blender and blend. Add more oil if necessary.
Serve stuffed chiles with avocado cream.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Amount Per Serving 24
Calories 90 Calories from Fat 0
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg 2%
Sodium 65mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Includes 1g Added Sugars 2%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.04mg 0.04%
Calcium 22mg 2%
Iron 0.31mg 2%
Potassium 130mg 2%
* Percent Daily Values are based on a 2000 calorie diet.
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