4 fresh poblano chiles
4 tablespoons orange juice
¼ 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 arils
¼ cup crumbled cotija or feta cheese
In a 10 x 15 inch pan, broil poblano chiles 4-6 inches from heat, turning as needed, until the skins blister and blacken (about 15-20 minutes).
When the chiles cool, gently pull off and discard the skin. Cut a lengthwise slit through one side of each chile. Gently scoop out and discard seeds and veins, leaving the stems on. In a bowl, mix orange juice and lime juice. Peel and pit the avocado, cut into 1/4 inch chunks, and add to the bowl. Add jalapeno chile, green onions, cilantro, and pomegranate arils. Stir gently. Add salt to taste.
Lay the chiles on plates, slit side up. Spoon equal amounts of salad into each chile. Sprinkle crumbled cheese evenly on top.