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

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Chilies Stuffed With Pomegranate Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions