These Keto Cheesy Chicken Stuffed Poblanos are so satisfying, that you’ll never miss the carbs! Coming in at under 400 calories, 3g net carbs, and 38g of protein, these are a healthy and delicious addition to your dinner rotation. Whether you’re keto, low carb, gluten free, or just looking for high protein recipes – these are going to be a huge hit!
Cheese. So versatile. So delicious. So perfect for low carb, high fat and keto dieting. I’ve made no secret of the fact that I love cheese in all its forms – and I know most of you guys are right there with me.Â
This keto Cheesy Chicken Stuffed Poblano recipe is hearty, super cheesy (of course), slightly spicy, and very, very satisfying!
I chose to use store bought rotisserie chicken to make this cheesy chicken stuffed poblano recipe incredibly simple to throw together on a weeknight. If you don’t have access to a rotisserie chicken or leftover chicken, you can cook chicken breast or thighs in a pan, and then chop or shred them to use in this recipe.
Now if you are looking for a way to make this even easier, there is no need to stuff the peppers with the mixture (though I recommend it because it’s awesome!)
You can simply stir some chopped roasted poblanos (or canned green chilis if you really want to get lazy about it) into the cheesy chicken mixture and bake it in a casserole dish! Just as tasty, but not quite as impressive visually.
This keto cheesy chicken stuffed poblano recipe is excellent for my fellow low carbers, but I can pretty much guarantee that the rest of the family will love it too!
To round this out for the carb eaters in the house, you could serve it with some rice, corn or flour tortillas, or even just some tortilla chips. If you’re keeping it low carb, this would be great served alongside my Coconut Lime Cauliflower Rice or my street corn inspired Mexican Cauliflower Skewers.
Dinner = done.
In other news, this keto cheesy chicken stuffed poblano recipe reheats really, really well (I ate it three days in a row so you can trust me on this one, it just got better and better), so it’s perfect to make ahead for meal prep, and take for lunch if you have a microwave handy to reheat it.
In whatever format you choose to enjoy this Cheesy Chicken and Poblanos recipe, it’s going to be so good that you’ll want to put it in the regular rotation!
Have you tried it? Let us know what you think in the comments!
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Cheesy Chicken Stuffed Poblanos – Low Carb and Gluten Free
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
A Mexican inspired keto cheesy chicken stuffed poblano pepper recipe that is easy to make and satisfying to eat. Guaranteed to be a hit with the entire family!
Ingredients
- 4 cups shredded cooked chicken
- 1/3 cup tomato based salsa
- 1/2 cup full fat sour cream
- 1/4 cup scallions, chopped
- 2 Tablespoons fresh cilantro, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup Colby Jack cheese, shredded
- 6 medium poblano peppers
Instructions
- Preheat the oven to 375 degrees.
- 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.
- 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.
- 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.
Alternative Casserole method:
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Keto Chicken Recipes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper or 1/6th of the casserole
- Calories: 386
- Fat: 23g
- Carbohydrates: 3g net
- Protein: 38g
New to Keto and need help getting started?? Try following my 12 weeks of free keto menu plans, starting with the 3 Day Keto Kickstart and Keto FAQs!
Or if you’re already on keto but want to boost your results, try the wildly popular and effective IBIH 5 Day Keto Soup Diet and drop as much as 10 pounds!
Eydie says
Can you just bake the peppers in the oven without peeling them and use them from that point on?
Celine says
I was wondering if making the casserole version would make a good dip with tortilla chips?
REBECCA BOSS says
So delicious!! I come back to this recipe time and time again!
Lynn Maland says
Just tried this recipe not only for the first time but I also never tried poblano peppers before this. It turned out so delicious but my husband has one request..”This is really good but you should add bacon next time.” 😂 Thank you for sharing!!
Rebecca Cramer says
Could these be frozen without adding the extra cheese on the top until baking?
Mellissa Sevigny says
yes I think that would work fine Rebecca!
Kimberly C. says
These were incredible! We made them last week and are making them again tonight. We have made several kinds of stuffed Poblanos over the years, but the addition of sour cream in these took the flavor over the top! I rarely substitute ingredients in recipes unless I have to, and in this case I only had velveeta, so used that instead of the other cheeses. Great recipe!
Mellissa Sevigny says
I love this one Kimberly, so glad you enjoyed it too!!!
Patty says
I just made this.. yummy!! Think they’ll freeze well before baking ?
Tina says
These stuffed poblanos are SO good. Everyone I have made them for LOVES them!!
Patty says
Hubby and I loved these, thanks!
Jana Ahl-Hamilton says
I’ve made these twice, and both times, jaw dropping flavor and raves from family & guests! The first time was with pork sausage from Blue Apron box, ha! & the 2nd was using the grass fed hamburger meat they sent. Why follow their recipe when I can use the ingredients in yours! I ended up making three stuffed peppers and small pyrex casserole dish for a party when I found out the husbands were going to be there too; was just going to stuff the 6 peppers. We had tortilla chips, & guac. from a local taqueria-and my son-in-law looked at the casserole & asked, “Is this an entree, or can we eat it now?” I hate to boast, but IT WAS DELICIOUS! My daughter said, you need to make this every time. My friend, who’s always been a great & better cook, kept asking how did you make it? I also brought it with the Cubano marinated pork shoulder, from Karen @ The Food Charlatan. Both were home-runs, thank you, Mellissa!