Directions:
- Preheat broiler. Line large baking pan with aluminum foil.
- Broil chiles, turning as needed, until skins blister and blacken, 15 to 20 minutes. Remove from heat and cool.
- Pull off skins and discard. Slit chiles lengthwise through one side and scoop out and discard seeds and veins, leaving stems intact.
- 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.
- Place chiles on plates, slit side up. Spoon equal amounts of salad into each chile. Sprinkle cheese over top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.37 Kcal (671 kJ) | ||
| Calories from fat | 91.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 16% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 122.45mg | 5% | |
| Potassium | 478.76mg | 10% | |
| Total Carbs | 16.52g | 6% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 6.02g | 24% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 34.7mg | 58% | |
| Iron | 1.7mg | 9% | |
| Calcium | 101.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 99.87 Kcal (418 kJ) | ||
| Calories from fat | 56.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 16% | |
|---|---|---|---|
| Cholesterol | 5.2mg | 3% | |
| Sodium | 76.26mg | 5% | |
| Potassium | 298.15mg | 10% | |
| Total Carbs | 10.29g | 6% | |
| Sugars | 3.91g | 25% | |
| Dietary Fiber | 3.75g | 24% | |
| Protein | 2.59g | 8% | |
| Vitamin C | 21.6mg | 58% | |
| Iron | 1mg | 9% | |
| Calcium | 63.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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