Chiles Stuffed with Pomegranate Salad
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
4 fresh poblano chiles
5 Tbsp. orange juice
1/4 cup lime juice
1 firm-ripe avocado
1-2 tsp. minced fresh jalapeno chile
1/3 cup chopped green onions
1/3 cup chopped fresh cilantro
1 cup pomegranate seeds
1/4 cup crumbled cotija or feta cheese
Place the poblano chiles on a 10″ by 15″ pan and broil them about 4-6″from the heat, turning as needed, until the skins blister and are charred all over, about 15-20 minutes.
When the chiles are cool enough to handle, gently pull off and discard the skins, then make a lengthwise slit through 1 side of each chile. Gently scoop out and discard the seeds and veins, leaving the stems on the chiles.
In a bowl, mix the orange juice and lime juice, then peel and pit the avocado. Cut into 1/4″ to 1/2″ chunks and add to the bowl. Add the jalapeno chile, the green onions, cilantro and pomegranate seeds. Stir gently to mix the salad and season to taste.
Lay the chiles on plates with the slit side up and spoon equal amounts of the salad into each chile. Some of the salad may overflow, but that is fine. Sprinkle the stuffed chiles with cotija cheese and enjoy.
Yields 4 servings.
Recipe from Sunset Magazine, September 1998.