Keto Poblano Recipe

Cheesy Chicken Stuffed Poblanos Low Carb Recipe I …

WEBSep 16, 2014 · Remove the towel and peel the skins from the peppers. Then gently cut the peppers down one side and remove the seeds and …

Rating: 5/5(10)
1. Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese (reserve 1/4 cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside.
2. 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.
3. 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 3/4 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.
4. Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese (reserve 1/4 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.

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Keto Creamy Poblano Pepper Soup Tasty Low Carb

WEBMay 5, 2019 · Cook for 10 minutes. Take off the heat and stir in the chopped avocado, cilantro, and the Mexican cream. Allow soup to cool …

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Rub the Poblanos with olive oil and roast for 20 minutes until skin is blackened and loosened. Place the Poblano peppers in a zip-lock bag for 10 minutes.
2. Peel and discard the skins, stems, and seeds - roughly chop the Poblano peppers and reserve.
3. Heat the butter and sauté the chopped onions, Poblano peppers, and Serrano pepper over medium heat in a large pot for 3 minutes. Add the chopped garlic and heat for an additional 2 minutes. Add the cumin and stir to combine. Pour in the chicken stock and bring to a boil. Cook for 10 minutes.
4. Take off the heat and stir in the chopped avocado, cilantro, and the Mexican cream. Allow soup to cool for 5 minutes. Then add the soup to a blender and blend until smooth and creamy.

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Chicken Stuffed Poblano Peppers [lowcarb recipe

WEBJan 29, 2020 · Preheat the oven to 450° F. Place the poblano peppers on top of a gas burner, alternatively place them on a baking sheet under …

1. Preheat the oven to 450° F.
2. 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.
3. 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.
4. 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.

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