More Great Recipes: Side Dish | Vegetable

Stuffed Chiles


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Serves | Prep Time | Cook Time

Ingredients

4 fresh poblano chiles
4 tablespoons lemon juice
1/4 cup lime juice
1 firm-ripe avocado
1 to 2 teaspoons minced fresh jalapeno chile
1/3 cup chopped green onions
1/3 cup chopped fresh cilantro
1 cup pomegranate seeds
1/2 cup crumbled cotija cheese


In a 10-by-15-inch pan, broil poblano chiles 4 to 6 inches from heat, turning as needed, until skins blister and blacken, about 15 to 20 minutes. When chiles cool, gently pull off and discard skin. Cut a lengthwise slit through one side of each chile. Gently scoop out and discard seeds and veins, leaving stems on. In a bowl, mix orange juice and lime juice. Peel and pit avocado, cut into 1/4-inch chunks and add to bowl. Add jalapeño, green onions, cilantro and pomegranate seeds. Stir gently. Add salt to taste. Lay chiles on plates, slit side up. Spoon equal amounts of salad into each chile. Sprinkle crumbled cheese evenly over top.


Pairs Well With


Notes

A dash of local for every season
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