| California Stuffed Chiles
Categories: Vegetarian, Egg Free, Stuffed,
4 fresh poblano chiles
4 tablespoons of orange juice
1 cup of fresh lime juice
1 firm ripe avocado, peeled, pitted, and cubed
1 - 2 teaspoon of minced fresh jalapeño
1 cup of chopped scallions
1 cup of chopped fresh coriander
1 cup of pomegranate arils
Salt, to taste
1 cup of crumbled feta cheese
Instructions: 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. This recipe yields 4 servings.
Per Serving: 170 Cal; 4g Prot; 10g Total Fat (2 Sat. Fat); 21g Carb.; 10mg Chol; 115mg Sod.; 4g Fiber.
Wine Suggestions: Smoky peppers and tangy pomegranate arils combine well with California's Pedroncelli's Vintage Selection Zinfandel Rose.
Formatted for MC7 08-13-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times magazine , November 2002
Per Serving (excluding unknown items): 38 Calories; 2g Fat (45.1% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 106mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. |
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