California Stuffed Chiles |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Vegetarian Times, November 2002. As this recipe illustrates, pomegranates can complement many kinds of foods—and with these chiles they create an appealing appetizer for a fall or winter meal. Ingredients:
4 poblano chiles |
4 tablespoons orange juice |
1/4 cup fresh lime juice |
1 avocado, peeled, pitted and cubed (ripe) |
1 -2 teaspoon fresh jalapeno, minced |
1/3 cup scallion, chopped |
1/3 cup fresh coriander, chopped |
1 cup pomegranate arils |
salt |
1/4 cup feta cheese, crumbled |
Directions:
1. Preheat broiler. Line large baking pan with aluminum foil.
2. Broil chiles, turning as needed, until skins blister and blacken, 15 to 20 minutes. Remove from heat and cool.
3. Pull off skins and discard. Slit chiles lengthwise through one side and scoop out and discard seeds and veins, leaving stems intact.
4. 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.
5. Place chiles on plates, slit side up. Spoon equal amounts of salad into each chile. Sprinkle cheese over top and serve.
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