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 jalapeno, 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.

Wine Suggestions: Smoky peppers and tangy pomegranate arils combine well with Californias Pedroncellis Vintage Selection Zinfandel Rose.

Description: "As this recipe illustrates, pomegranates can complement many kinds of foods - and with these chiles they create an appealing appetizer for a fall or winter meal."

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