California Stuffed Chiles

California Stuffed Chiles 4 fresh poblano chiles 4 tablespoons orange juice 1/4 cup fresh lime juice 1 firm ripe avocado, peeled, pitted, cubed 1 to 2 teaspoons minced fresh jalapeno 1/3 cup chopped scallions 1/3 cup chopped fresh coriander 1 cup pomegranate arils salt to taste 1/4 cup crumbled feta cheese 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. Makes 4 servings. Calories 170, Fat 10 g, Carbs 21 g, Sodium 114 mg, Fiber 4 g.