Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 fresh poblano chiles
- 4 Tbs. orange juice
- 1/4 cup fresh lime juice
- 1 firm, ripe avocado, peeled, pitted and cubed
- 1 to 2 tsp. minced fresh jalapeño 1/3 cup chopped scallions
- 1/3 cup chopped fresh coriander
- 1 cup pomegranate arils
- Salt to taste
- 1/4 cup crumbled feta cheese
- =
Directions
1. Preheat broiler. Line large baking pan with aluminum foil.
2. Broil chiles, turning as needed, until skins blister and blacken, 15 to 20 minutes. Remove from heat and cool.
3. Pull off skins and discard. Slit chiles lengthwise through one side and scoop out and discard seeds and veins, leaving stems intact.
4. 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.
5. Place chiles on plates, slit side up. Spoon equal amounts of salad into each chile. Sprinkle cheese over top and serve.