This delicious Keto recipe is a creation of Maya Krampf, who offers this and a variety of other keto-friendly recipes on her site, “wholesomeyum.com”. Check it out, I’m sure you’ll find something else you’d like to try.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
Ingredients:
3 large Poblano peppers
1 Tablespoon Butter
2 cloves Garlic (minced)
2 cups shredded Chicken
1 14.5-oz can diced Tomatoes (NOT drained)*
2 Tablespoons Taco seasoning
3 ounces Cream Cheese (cubed)
3/4 cup Cheddar Cheese (shredded)
Cilantro (optional, for topping)
*Note from Dee: Since I had a couple of large fresh tomatoes on hand, I diced them up and used them, juice and all. I thought they worked out really well.
Directions:
1. Preheat the oven to 350 degrees F.
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 mix it 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.
Poblano Peppers
Poblano peppers are mild chili peppers that originated in the state of Puebla, ...
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