Chilies Stuffed With Pomegranate Salad Recipe

Name: Chilies Stuffed With Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

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.
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.
3
In a bowl, mix orange juice and lime juice.
4
Peel and pit avocado. Cut into 1/4- to 1/2-inch chunks and add to bowl. Add jalapeno chili, green onions, cilantro, and pomegranate seeds. Stir gently to mix salad. Add salt to taste.
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.

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* 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 fresh poblano chilies (3 to 4 oz. each), 5 tablespoons orange juice, 1/4 cup lime juice, 1 firm-ripe avocado (about 10 oz.), and more.

Yes, Chilies Stuffed With Pomegranate Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chilies Stuffed With Pomegranate Salad

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