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.
So when Kraft asked me to come up with another delicious low carb recipe using some of their all natural cheeses, I didn’t hesitate for a second before saying “Yes!”
The problem wasn’t figuring out what I could do with the many varieties of Kraft cheese, it was narrowing down all of my options to just one great low carb recipe!
I finally settled on a Mexican flavor profile, because let’s face it, cheese and Mexican food are the perfect combination that never gets old – or maybe that’s just me.
I like Queso and other traditional Mexican cheeses sometimes, but for this recipe I was looking for a really rich, stretchy, melty cheese combination that would be irresistible. For stretch factor I chose the Colby Jack cheese, but for flavor I also added some Sharp Cheddar since I find the Colby Jack to be really mild.
Kraft also sells Mexican cheese blends which is super convenient, and great when you don’t want to buy multiple blocks of cheese for a single recipe. A word of caution though – keep in mind that it’s necessary to add a little starch to keep it from clumping, and that will add a small amount of carbs to each serving. Not a huge deal unless you are on a very low carb diet – but I thought it was worth mentioning here.
Ok back to the recipe – it’s hearty, super cheesy (of course), slightly spicy, and very, very satisfying! In addition, this 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 and take for lunch if you have a microwave handy to reheat it.
I chose to use store bought rotisserie chicken to make this recipe incredibly simple to throw together on a weeknight. 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 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. Dinner = done.
Cheesy Chicken Stuffed Poblanos – Low Carb and Gluten Free
A Mexican inspired low carb recipe that is easy to make and satisfying to eat. Keto, LCHF, and Atkinds diet friendly – but guaranteed to be a hit with the entire family!
- Yield: 6 servings
- 4 cups shredded cooked chicken
- 1/3 cup tomato based salsa
- 1/2 cup full fat sour cream
- 1/4 cup scallions, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 cup Kraft sharp cheddar cheese, shredded
- 1 cup Kraft Colby Jack cheese, shredded
- 6 medium poblano peppers
- 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.
Approx. nutrition info per serving: 386 calories, 23g fat, 3g net carbs, 38g protein
- Serving Size: 1 stuffed pepper or 1/6th of the casserole
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.