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Chilies Stuffed with Pomegranate Salad





Yields
Makes 4 servings

Notes: For a refreshing salsa, omit poblano (sometimes called pasilla) chilies and serve pomegranate-avocado mixture with tortilla chips.

 4 fresh poblano chilies (3 to 4 oz. each)
 5 tablespoons orange juice
 1/4 cup lime juice
 1 firm-ripe avocado (about 10 oz.)
 1 to 2 teaspoon minced fresh jalapeño chili
 1/3 cup chopped green onions
 1/3 cup chopped fresh cilantro
 1 cup pomegranate seeds
  Salt
 1/4 cup crumbled cotija or feta cheese
Step 1
1

In a 10- by 15-inch pan, broil poblano chilies 4 to 6 inches from heat, turning as needed, until skins blister and blacken all over, 15 to 20 minutes.

Step 2
2

When chilies are cool enough to touch, gently pull off and discard skin. Cut a lengthwise slit through 1 side of each chili. Gently scoop out and discard seeds and veins; leave stems on chilies.

Step 3
3

In a bowl, mix orange juice and lime juice.

Step 4
4

Peel and pit avocado. Cut into 1/4- to 1/2-inch chunks and add to bowl. Add jalapeño chili, green onions, cilantro, and pomegranate seeds. Stir gently to mix salad. Add salt to taste.

Step 5
5

Lay chilies on plates, slit side up. Spoon equal amounts of salad into each chili; some of the salad will overflow. Sprinkle cotija cheese evenly over stuffed chilies.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories163
% Daily Value *
Total Fat 9.6g13%

Saturated Fat 2.1g11%
Cholesterol 4mg2%
Sodium 102mg5%
Total Carbohydrate 19g7%

Dietary Fiber 2.4g9%
Protein 4.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.