If you are on a keto diet and looking for a delicious Tex-Mex recipe to try, then these keto chicken cheese stuffed poblano peppers are for you.
Our family loves stuffed poblano peppers; this easy recipe didn’t disappoint.
Poblano peppers are mildly spicy and have a rich, smoky flavor that goes well with the creamy chicken and cheese filling.
This recipe uses simple ingredients that are readily available at your local grocery store.
You will need six large poblano peppers, cream cheese, sour cream, heavy cream, shredded mozzarella cheese, shredded cooked chicken, Mexican-style cheese or cheddar cheese, cotija Mexican cheese, and a few spices.
The preparation and cooking process is straightforward, and you can double the recipe to serve more people. Plus, if you have leftover rotisserie chicken, you can use it in this recipe to save time.
If you are unfamiliar with this type of pepper, the poblano pepper (aka the ancho pepper) is a long, dark green, and nearly heart-shaped chile pepper first grown in the Mexican state of Puebla.
It’s the most popular pepper used in Mexican restaurants because it’s not really as spicy as the other peppers, like chili peppers, giving every food it touches the gift of rich flavor.
Keto Chicken Cheese Stuffed Poblano Peppers
This poblano pepper recipe is packed with Mexican flavors and is a good source of protein. It’s a complete meal that the whole family will love.
Clocking in at only 3.4 net carbs per serving, you can confidently enjoy it while on a low-carb diet, but it also makes a delicious meal that is easy to double for when you want to feed a crowd.
Make this recipe as a substitute for taco nights with friends or as a quick meal prep.
Poblano Pepper Benefits
Poblano peppers are a type of chili pepper that originated in Puebla, Mexico. They are a popular ingredient in Mexican cuisine, known for their milder heat level and rich, earthy flavor.
The following are some of the benefits of incorporating poblano peppers into your diet:
Poblano peppers are low in calories but high in nutrients. They are an excellent source of vitamins C and A.
Poblano peppers contain a compound called capsaicin, which is responsible for their spicy flavor. Capsaicin has been shown to have anti-inflammatory properties, which may help reduce the risk of chronic diseases such as heart disease, cancer, and arthritis.
The poblano pepper is also a good source of dietary fiber, which is important for digestive health. Fiber helps promote a healthy biome.
These peppers are a versatile ingredient that can be used in a variety of dishes. They can be roasted, stuffed, or chopped and added to soups, stews, and salads. They are also a great addition to Mexican recipes, such as tacos, enchiladas, and quesadillas.
Incorporating poblano peppers into your diet is a great way to add flavor and nutrition to your meals.
Whether you’re looking to reduce inflammation, improve digestive health, or add variety to your diet, poblano peppers are a great choice.
What Is The Spice Level Of Poblano Peppers?
Wondering just how hot a poblano pepper is?
You’ll be happy to know that the spice level, or level of heat, of poblano peppers, lands somewhere between mild and medium heat.
This means they’re either as spicy as jalapeno peppers, which sit at 2,500-8,000 Scoville Heat Units (SHU) on the Scoville scale, or as mild as the guajillo peppers (2,500-5,000).
The Scoville units measure their level of heat between 1,000-2,000 SHU, which most people can tolerate while still benefiting from their great flavor.
In contrast, chipotle peppers (aka jalapeno peppers that are smoked) are measured at 3,500-8,000 SHU, whereas regular bell peppers rank extremely low on the Scoville scale, which is 0 SHU.
Ingredients Needed To Make Chicken Cheese Stuffed Poblano Peppers
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Note that the full printable recipe card as nutritional information is at the bottom of the page.
This keto chicken stuffed poblano peppers recipe calls for a few key ingredients that come together to create a delicious and satisfying dish.
Here is everything you need to make these stuffed poblano peppers.
- Poblano peppers: The star of this recipe is the poblano pepper. These peppers are mild in heat and slightly sweet in flavor, making them a great option for those who don’t enjoy spicy foods.
- Cream cheese and sour cream: The cream cheese and sour cream in this recipe add a creamy, tangy flavor to the filling.
- Heavy cream
- Shredded chicken: The shredded cooked chicken adds protein and flavor to the filling. You can use leftover rotisserie chicken or cook and shred your own chicken breasts.
- Shredded Mexican cheese blend or cheddar cheese
- Crumbled cotija Mexican cheese
- Shredded mozzarella cheese
- Garlic powder
- Onion powder
- Chipotle pepper or chili powder
- Cumin powder
- Black pepper
How To Make Keto Chicken Cheese Stuffed Poblano Peppers
To make this recipe, start by preheating the oven to 350 degrees and lining a baking sheet with parchment paper.
Then, slice six large poblano peppers in half lengthwise and remove all the seeds and veins. It is recommended to use gloves for this step to avoid the spice of the peppers irritating your skin.
In a small bowl, combine the room-temperature cream cheese, sour cream, heavy cream, shredded mozzarella cheese, shredded Mexican-style cheese or cheddar cheese, crumbled cotija Mexican cheese, and all the dry spices. Mix all the ingredients well.
Next, fill each of the poblano halves with the chicken cheese mixture. Sprinkle the reserved 1/4 cup of shredded cheddar cheese on top of the stuffed peppers. Bake for 30 to 40 minutes until the filling is bubbly.
It is important to note that you can use leftover rotisserie chicken to make this recipe even easier. The stuffed peppers can also be grilled on a BBQ grill for added flavor and a smoky taste.
This recipe can be doubled easily to feed a larger group, and any leftovers can be stored in the refrigerator for up to three days.
With this simple recipe, you can enjoy a delicious and satisfying keto-friendly meal that is sure to please everyone at the table.
Is It Necessary To Peel Poblano Peppers Before Stuffing?
Most poblano pepper recipes require you to peel off the skin before you stuff them. This is not the case in this recipe.
The skin of a poblano pepper is much thinner than that of a green bell pepper, so there is no need to peel the outer skin.
Since we’ll be roasting the peppers at a lower temperature, we’re keeping the skin on. Saving the skin helps retain the delicious flavor of charred roasted pepper skins.
Although I’ve listed the cheeses I used in this recipe, feel free to put your own spin on this recipe with any other cheese, as long as they’re keto-friendly.
Just substitute the cheeses with any of the following:
- Swiss cheese
- Pepper Jack cheese
- Monterey Jack
- Queso fresco
- Goat cheese instead of cream cheese
You can also swap out the dry spices with a sugar-free taco seasoning of your choice.
Or use whichever spices you feel are best for your personal preference.
What To Serve With Stuffed Poblano Chicken Cheese Peppers?
Three cheese-stuffed poblano peppers can be served in a variety of ways.
You can serve this dish as an appetizer or as a part of a main course meal by serving it with a simple green salad and cauliflower rice instead of white rice to keep the meal keto-friendly.
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- 6 large poblano peppers
- 8 ounces of cream cheese, room temperature
- 1/4 cup of sour cream
- 2 tablespoons of heavy cream
- 1 cup of shredded mozzarella cheese
- 2 cups of shredded cooked chicken
- 1 1/4 cup shredded Mexican style cheese or, cheddar cheese, reserve 1/4 cup for topping
- 1 1/4 cup of crumbled cotija Mexican cheese, reserve 1/4 cup for topping
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of chipotle pepper or chili powder
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of black pepper
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Slice poblano peppers in half lengthwise and remove all seeds and veins. Be sure to use gloves for this step since the spice of the peppers could potentially irritate your skin.
- In a small bowl, combine the softened cream cheese, sour cream, heavy cream, dry spices, cotija cheese, cheddar cheese, and mozzarella cheese. Combine well.
- Next, fill each of the poblano halves with the chicken cheese mixture.
- Sprinkle the reserved 1/4 cup of shredded cheddar cheese.
- Bake for 30 to 40 minutes until the filling is bubbly.
- Store leftovers in the refrigerator for up to 3 days.
The recipe can be doubled easily. The stuffed peppers can be grilled on a BBQ grill.
Note that you can use leftover rotisserie chicken.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 9.9gSaturated Fat: 6.8gCholesterol: 32mgSodium: 212mgCarbohydrates: 4gNet Carbohydrates: 3.4gFiber: .6gSugar: 1.3gProtein: 5.3g