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. 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 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 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.
Dinner = done. ?
In addition, 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 and take for lunch if you have a microwave handy to reheat it.
Cheesy Chicken Stuffed Poblanos – Low Carb and Gluten Free
- Yield: 6 servings 1x
A Mexican inspired keto chicken stuffed pepper 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!
- 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.
- Serving Size: 1 stuffed pepper or 1/6th of the casserole
- Calories: 386
- Fat: 23g
- Carbohydrates: 3g net
- Protein: 38g
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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!!!
I just made this.. yummy!! Think they’ll freeze well before baking ?
These stuffed poblanos are SO good. Everyone I have made them for LOVES them!!
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!
Kate Breth says
Made this last night. Fabulous & very filling. Ended up making more of a layered casserole with the poblanos since I had a lot of chicken and added extra seasoning and chopped jalapenos which was a little spicy for my 11 year old but he ate most of it along with chopped avocados.
We had this tonight with roasted hatch chilis I bought last fall. It was AMAZING.this is a keeper
This looks fabulous! I loved pasilla peppers and have used a Martha Stewart recipe in the past, but I’ve been looking for a low carb one. Thanks!!
Absolutely wonderful, thank you so much!
Amazing! Granted I love poblanos and love chicken and cheese so there wasn’t much for me to hate. I lowered the amount of cheese slightly to meet with my chicken constraints (didn’t make enough) and I can’t wait for an excuse to make these again. I’m thinking these will still taste amazing with leftover thanksgiving turkey…
I made these last night and all my kids and I loved them! My poor Texan/Mexican friend who lives in the UK whom I was chatting to whilst cooking was dying looking at my pictures of those beautiful poblanos.
I seasoned the chicken with granulated garlic, cumin, chile powder, paprika, salt and pepper and threw a can diced green chiles in the mix…mm mm.
Jennifer C says
You are a genius! I had pablanos in my hand the other day but put them back because I really couldn’t stuff another pepper with ground beef. My husband is already dying for me to make your crock pot beef curry and coconut lime cauliflower “rice”.
I just made these last night – with a few substitutions, and they were sooo good, can’t wait to eat the leftovers for my lunch today!
I subbed out the sour cream for cream cheese, and used fresh homemade pico de gallo instead of salsa. Definitely a keeper, satisfied my craving for Mexican food. Love all your recipes, they alone inspired me to eat keto!
This is so strange…the other day I was thinking about a really good banh mi recipe I have and I thought I would go and look at it to see how I can make it low carb. I then go to your website and you have the banh mi meatball recipe up! Now, the other day I went grocery shopping and bought some chilis with the intent to make a chili relleno type dish and now you post this recipe! We must be on the same wave length LOL. I’ll be making this recipe in the next day or two as it sounds DELICIOUS! Just had to share that odd coincidence. :)
Mellissa Sevigny says
I just heard the Twilight Zone music in my head Elissa! I’m almost scared to post my next recipe lol! ;)