Pomegranate Recipes – Chilies Stuffed with Pomegranate Salad

How to Prepare Chilies Stuffed with Pomegranate Fruit

New York (USA), February 16, 2018

Chilies Stuffed with Pomegranate Salad Recipe

Ingredients Required:
4 fresh poblano chilies
5 tablespoons orange juice
1/4 cup limejuice
1 firm ripe avocado
1 to 2 teaspoons fresh jalapeno chili minced
1/3 cup green onions cut into pieces
1/3 cup fresh cilantro cut into pieces
1-cup pomegranate seeds
Salt 1/4 cup
Crumbled cotija or feta cheese

The Preparation Method:
Take a 10 by 15 inch pan. Grill poblano chilies about 4 to 6 inches from heat. You can turn them as required. Their skins will bleb and become black from all over. The process will take about 15 to 20 minutes.

Keep the chilies to cool. As the chilies will be cool enough to touch, start pulling them off gently. Discard their skin away. Cut them by the length and slice open them through one side of the each chili. Scoop them out softly. Remove the seeds and veins. Leave the stems of the chilies intact.

Mix well the orange juice and lime-juice well in a bowl. Start peeling off and pit the avocado. Cut them in ¼ to ½ inch chunks. Add them all in the bowl. Make the addition of the pomegranate seeds, jalapeno chili, green onions, and cilantro. Mix the salad well gently. Add salt according to your taste.

Place the chilies on the plates and make their slit side upwards. Make equal portion of the salad. Keep one chili into each plate. Allow a little portion of the salad to overflow. Disperse gently the cotija cheese equally on the stuffed chilies.

Tip:
To get a refreshful salsa, you can leave out poblano or pasilla chilies. Serve the pomegranate avocado mix using the tortilla chips.

Serves:
Four Persons

Preparation and Cooking Time:
35 to 40 minutes

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