Keto Chicken Taco Stuffed Poblano Peppers Recipe

Gluten Free
4.5/5
(17 reviews)
Keto Chicken Taco Stuffed Poblano Peppers
Zylo Recipes

Description

Imagine biting into a roasted poblano pepper, its slightly wrinkled skin giving way to a tender, smoky sweetness. The subtle heat of the pepper is the perfect cradle for a generous filling of shredded chicken, each strand infused with a warm blend of spices. Think cumin, perhaps a touch of chili powder, and a hint of garlic, all melding together to create a savory, comforting flavor profile.

The chicken itself is incredibly moist, having been slow-cooked to perfection, allowing the spices to fully penetrate and create depth. As you delve deeper, you encounter a blanket of melted cheese, its gooey texture and rich, milky flavor adding a layer of decadence to the dish. The cheese, ideally a variety that melts beautifully, stretches with each bite, creating a delightful contrast to the tender chicken and slightly firm pepper.

Its subtle tanginess cuts through the richness of the chicken and cheese, creating a balanced and harmonious flavor experience. Nestled beneath the warm filling is a bed of crisp, refreshing shredded lettuce. Its cool, clean taste provides a welcome counterpoint to the warmth of the pepper and the richness of the filling.

The lettuce adds a satisfying crunch, enhancing the overall textural experience of the dish. The combination of warm and cool, soft and crisp, creates a symphony of sensations in every bite. This stuffed pepper dish is a complete meal in itself, offering a satisfying balance of protein, vegetables, and flavor.

It's a versatile dish that can be enjoyed any time of year, and is particularly appealing during cooler months when a warm, comforting meal is most welcome. Consider serving it with a side of Mexican-style rice to complement the flavors, or simply enjoy it on its own as a light yet satisfying lunch or dinner. For a final touch, garnish with a sprinkle of freshly chopped cilantro, a squeeze of lime juice, and a dollop of sour cream.

The cilantro adds a bright, herbaceous note, while the lime juice provides a zesty tang. The sour cream, or a similar creamy topping, adds a cool, rich element that ties all the flavors together, elevating the dish to a truly unforgettable culinary experience.

Preparation Time

Prep Time
10 min
Cook Time
52 min
Total Time
1 h 2 min

Nutrition Information

Per 1 Stuffed poblano serving
C
Calories
400 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
4 g

P
Protein
34 g

C
Fats
27 g
Saturated Fats 12 g
Unsaturated Fats 13 g

Cholestrol 130 mg
Sodium 600 mg
Potassium 700 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Chicken Thigh
    Chicken Thigh
    8 ounce
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    4.
    Cumin, Ground
    Cumin, Ground
    ¼ teaspoon
    5.
    Cayenne
    Cayenne
    ⅛ teaspoon
    6.
    Paprika
    Paprika
    ¼ teaspoon
    7.
    Oregano, Dried
    Oregano, Dried
    ¼ teaspoon
    8.
    Olive Oil
    Olive Oil
    1 teaspoon
    9.
    Lime Juice, Fresh
    Lime Juice, Fresh
    ½ teaspoon
    10.
    Lettuce, Green Leaf
    Lettuce, Green Leaf
    ¾ cup, shredded
    11.
    Colby Jack Cheese
    Colby Jack Cheese
    ½ cup, shredded
    12.
    Poblano Peppers, Raw
    Poblano Peppers, Raw
    9 ounce
    13.
    Colby Jack Cheese
    Colby Jack Cheese
    ½ cup, shredded

Instructions

    1.
    Preheat oven to 350 degrees. Open 2 chicken thighs and sprinkle with salt, pepper, cumin, cayenne, paprika, and oregano.
    2.
    Heat olive oil in a small pan over medium heat. Place chicken thighs in, seasoned side down. Cover and cook for 6-7 minutes, without flipping, until golden brown and cooked through. Pour lime juice into the pan halfway through.
    3.
    Transfer chicken to a cutting board to cool briefly. Chop and shred the chicken. Combine with shredded lettuce and first amount of cheese. Mix in any remaining liquid from the pan.
    4.
    Prepare 2 poblano peppers by slicing off their tops, removing cores and seeds. Pack the chicken filling into each pepper. Lay the stuffed peppers in a glass baking dish lined with pan spray.
    5.
    Wrap foil over the baking dish and bake peppers for 45 minutes (or longer for softer peppers). Sprinkle remaining Colby Jack cheese over the top and let it melt. Serve hot!