A Mexican inspired low carb recipe that is easy to make and satisfying to eat. Keto, LCHF, and Atkinds diet friendly - but guaranteed to be a hit with the entire family!
Serves: 6 servings
INGREDIENTS
- 4 cups shredded cooked chicken
- ⅓ cup tomato based salsa
- ½ cup full fat sour cream
- ¼ cup scallions, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 cup Kraft sharp cheddar cheese, shredded
- 1 cup Kraft Colby Jack cheese, shredded
- 6 medium poblano peppers
INSTRUCTIONS
- Combine the shredded chicken, salsa, sour cream, scallions, cilantro, ¾ cup cheddar and ¾ cup colby jack cheese (reserve ¼ cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside.
- Wash and spread the whole poblano peppers on a cookie sheet. Set under the oven broiler on high for about 3 minutes per side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.
- Remove the towel and peel the skins from the peppers. Then gently cut the peppers down one side and remove the seeds and pith. Stuff each pepper with about ¾ cup of the cheese and chicken mixture. Then divide the remaining cheese over the tops of the peppers. Bake at 375 degrees (F) for 20 minutes. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.
Alternative Casserole method:
- Combine the shredded chicken, salsa, sour cream, scallions, cilantro, ¾ cup cheddar and ¾ cup colby jack cheese (reserve ¼ cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside. Roast, peel, seed, and chop 2 whole poblano peppers and add to the mixture - OR - stir in one can of chopped green chilis. Spoon into a casserole dish and sprinkle on the reserved cheese. Bake in a 375 degree (F) oven for about 30 minutes or until bubbling. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.
