These EASY Keto Chicken Stuffed Poblano Peppers make a delicious skillet dinner! Roasted poblanos get stuffed with authentic Chicken Tinga, melty cheese, then topped with pico de gallo and a quick avocado lime crema.
1 ½cupsshredded Queso Chihuahua or Monterey Jack cheese
Handful of cilantro
½cupPico de gallo
Preheat the oven to 450° F.
Place the poblano peppers on top of a gas burner, alternatively place them on a baking sheet under your oven broiler. Roast for 5 minutes until charred on each side. Place the roasted peppers in a glass container with a lid or a paper bag. Set aside to cool.
Make the avocado crema by combining all of the ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to use.
Once cooled, scrape off most of the charred skin and slice open the poblanos straight down the middle on one side removing the stems and seeds.
Carefully stuff each poblano with the chicken tinga mixture as well as the cheese. Arrange the poblanos in the cast iron skillet and transfer to the oven for 12 minutes to allow the cheese to melt.
To serve, top with the avocado crema and the pico de gallo.
Chicken Stuffed Poblano Peppers
Amount Per Serving
Calories 440Calories from Fat 270
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1733IU35%
Vitamin C 109mg132%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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