California Stuffed Chiles Recipe

Name: California Stuffed Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano chiles; 4 tablespoons orange juice; ¼ cup fresh lime juice; 1 avocado, peeled, pitted and cubed (ripe); 1 -2 teaspoon fresh jalapeno, minced; ⅓ cup scallion, chopped; ⅓ cup fresh coriander, chopped; 1 cup pomegranate arils; salt; ¼ cup feta cheese, crumbled

Servings: persons

4 poblano chiles
4 tablespoons orange juice
¼ cup fresh lime juice
1 avocado, peeled, pitted and cubed (ripe)
1 -2 teaspoon fresh jalapeno, minced
⅓ cup scallion, chopped
⅓ cup fresh coriander, chopped
1 cup pomegranate arils
salt
¼ cup feta cheese, crumbled

1
Preheat broiler.
2
Line large baking pan with aluminum foil.
3
Broil chiles, turning as needed, until skins blister and blacken, 15 to 20 minutes.
4
Remove from heat and cool.
5
Pull off skins and discard.
6
Slit chiles lengthwise through one side and scoop out and discard seeds and veins, leaving stems intact.
7
In mixing bowl, combine orange and lime juices.
8
Place avocado cubes in bowl.
9
Add jalapeno, scallions, fresh coriander and pomegranate arils.
10
Stir, then season mixture with salt.
11
Place chiles on plates, slit side up.
12
Spoon equal amounts of salad into each chile.
13
Sprinkle cheese over top and serve.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 poblano chiles, 4 tablespoons orange juice, ¼ cup fresh lime juice, 1 avocado, peeled, pitted and cubed (ripe), and more.

Yes, California Stuffed Chiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Stuffed Chiles

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