Directions:
- 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.
- 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.
- In a bowl, mix orange juice and lime juice.
- Peel and pit avocado. Cut into 1/4- to 1/2-inch chunks and add to bowl. Add jalapeño chili, green onions, cilantro, and pomegranate seeds. Stir gently to mix salad. Add salt to taste.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 951.73 Kcal (3985 kJ) | ||
| Calories from fat | 567.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.04g | 97% | |
|---|---|---|---|
| Cholesterol | 63.29mg | 21% | |
| Sodium | 1053.93mg | 44% | |
| Potassium | 2443.26mg | 52% | |
| Total Carbs | 73.31g | 24% | |
| Sugars | 46.15g | 185% | |
| Dietary Fiber | 24.39g | 98% | |
| Protein | 24.28g | 49% | |
| Vitamin C | 221.8mg | 370% | |
| Iron | 5.3mg | 29% | |
| Calcium | 478.9mg | 48% | |
| Amount Per 100 g | |||
| Calories | 110.27 Kcal (462 kJ) | ||
| Calories from fat | 65.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 97% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 21% | |
| Sodium | 122.11mg | 44% | |
| Potassium | 283.08mg | 52% | |
| Total Carbs | 8.49g | 24% | |
| Sugars | 5.35g | 185% | |
| Dietary Fiber | 2.83g | 98% | |
| Protein | 2.81g | 49% | |
| Vitamin C | 25.7mg | 370% | |
| Iron | 0.6mg | 29% | |
| Calcium | 55.5mg | 48% | |
* 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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