KETO MEXICAN CHEESE & CHICKEN STUFFED POBLANO PEPPERS RECIPE

  • on May 11, 2020
  • 135 Views

KETO MEXICAN CHEESE & CHICKEN STUFFED POBLANO PEPPERS RECIPE

See how to make Mexican keto stuffed poblano peppers with simple ingredients, in just 30 minutes! This cheesy chicken stuffed poblano peppers recipe is full of taco flavors.

Course dinner
Cuisine Mexican
Calories 216 kcal
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Maya Krampf 
Servings 6

INGREDIENTS

  • 3 large Poblano peppers
  • 1 tbsp Butter
  • 2 cloves Garlic (minced)
  • 2 cups Shredded chicken
  • 1 14.5-oz can Diced tomatoes (NOT drained)
  • 2 tbsp Taco seasoning
  • 3 oz Cream cheese (cubed)
  • 3/4 cup Cheddar cheese (shredded)
  • Cilantro (optional, for topping)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C).

  2. Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.

  3. In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.

  4. Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.

  5. Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.

  6. Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.

  7. Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.

 

RECIPE NOTES

Serving size: 1 stuffed pepper

NUTRITION INFORMATION PER SERVING

Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 216
Fat 15g
Protein 16g
Total Carbs 6g
Net Carbs 4g
Fiber 2g
Sugar 3g
Article Categories:
Chicken

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