California Stuffed Chiles
- 4 poblano chiles
- 4 tablespoons orange juice
- 14 cup fresh lime juice
- 1 avocado, peeled, pitted and cubed (ripe)
- 1 -2 teaspoon fresh jalapeno, minced
- 13 cup scallion, chopped
- 13 cup fresh coriander, chopped
- 1 cup pomegranate arils
- salt
- 14 cup feta cheese, crumbled
- Preheat broiler.
- Line large baking pan with aluminum foil.
- Broil chiles, turning as needed, until skins blister and blacken, 15 to 20 minutes.
- Remove from heat and cool.
- Pull off skins and discard.
- Slit chiles lengthwise through one side and scoop out and discard seeds and veins, leaving stems intact.
- In mixing bowl, combine orange and lime juices.
- Place avocado cubes in bowl.
- Add jalapeno, scallions, fresh coriander and pomegranate arils.
- Stir, then season mixture with salt.
- Place chiles on plates, slit side up.
- Spoon equal amounts of salad into each chile.
- Sprinkle cheese over top and serve.
chiles, orange juice, lime juice, avocado, fresh jalapeno, scallion, fresh coriander, pomegranate arils, salt, feta cheese
Taken from www.food.com/recipe/california-stuffed-chiles-381446 (may not work)