Keto Chicken Stuffed Poblano Peppers
Creamy, spicy, amazing Keto Stuffed Poblano Peppers.
- 4 Chicken Breasts
- 1 can Rotel No Salt Added
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/8 tsn Pepper
Take the chicken breasts and lightly coat the chicken with your chili powder, cumin, garlic powder, salt and pepper. Place in a baking dish. Bake at 400 degrees for 20 minutes.
Cut the poblano peppers in half. Remove the seeds from the inside of the peppers and wash out any excess seed(unless you like it super spicy then leave in as many seeds as you like for heat).
In a medium mixing bowl dump the Rotel, softened cream cheese, salt and pepper and mix until smooth.
When the chicken is done remove from the oven and shred. I use my Cuisinart food processor with the slicing blade. It saves you so much time to do it this way and I think it’s well worth the investment for a kitchen tool. Add the chicken to the Rotel and cream cheese mixture and mix in until even.
Take the mixture and spoon into the poblano pepper halves. Put in the oven on 400 for 15 minutes. Then add the shredded cheese to the top of each pepper and return them to the oven for 3-5 minutes to melt the cheese.
Now it’s time to enjoy! I served mine with a 1/4 avocado on it just to make sure I’m getting enough good Keto fats