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.
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
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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.
Kay says
We had this tonight with roasted hatch chilis I bought last fall. It was AMAZING.this is a keeper
Lisa says
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!!
cherie says
Absolutely wonderful, thank you so much!
Anne says
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…
teresa says
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.
Scott says
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”.
Jesse says
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!
Elissa says
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! ;)