Chilies Stuffed with Pomegranate Salad
Notes: For a refreshing salsa, omit poblano (sometimes called pasilla) chilies and serve pomegranate-avocado mixture with tortilla chips.
How to Make It
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.
Ingredients
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
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