California Stuffed Chiles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 poblano chiles
• 4 tablespoons orange juice
• 1/4 cup fresh lime juice
• 1 avocado, peeled, pitted and cubed (ripe)
• 1 -2 teaspoon fresh jalapeno, minced
• 1/3 cup scallion, chopped
• 1/3 cup fresh coriander, chopped
• 1 cup pomegranate arils
• salt
• 1/4 cup feta cheese, crumbled

Recipe

• 1 preheat broiler. line large baking pan with aluminum foil.
• 2 broil chiles, turning as needed, until skins blister and blacken, 15 to 20 minutes. remove from heat and cool.
• 3 pull off skins and discard. slit chiles lengthwise through one side and scoop out and discard seeds and veins, leaving stems intact.
• 4 in mixing bowl, combine orange and lime juices. place avocado cubes in bowl. add jalapeño, scallions, fresh coriander and pomegranate arils. stir, then season mixture with salt.
• 5 place chiles on plates, slit side up. spoon equal amounts of salad into each chile. sprinkle cheese over top and serve.