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
Avocado Crema:
1avocado
Handful of cilantro
¼cupsour cream
½teaspoonsalt
1tablespoonlime juice
3pickled jalapenos
Toppings:
½cupPico de gallo
Instructions
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.
Nutrition
Nutrition Facts
Chicken Stuffed Poblano Peppers
Amount Per Serving
Calories 440Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Cholesterol 87mg29%
Sodium 1353mg59%
Potassium 719mg21%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 8g9%
Protein 28g56%
Vitamin A 1733IU35%
Vitamin C 109mg132%
Calcium 256mg26%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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