Low Carb Chicken and Goat Cheese Chile Rellenos!

Well, after this meal I had to promise Michael no more Mexican for awhile, he can’t handle as much as I can : )

But these were certainly tasty!

Unfortunately, we don’t have a gas stove (next place!) so I have to do my peppers using the broiler which doesn’t work quite as well but I did the best I could.

Ingredients (for 2):

4 Poblano Peppers

1 small tub of goat cheese

Pound of so of chicken breast or thighs

1 can tomato sauce

3/4 cup chicken broth

1 tsp crushed garlic

1 onion

1 Tbsp Cumin

Garlic salt




First of all, get a pot of water boiling (this will be for chicken, it should be pretty big)

If you have a gas stove, use flame to char skin on your peppers. If you don’t, stick them under broiler and keep an eye on them, turning as skin chars. Mine got a bit overcooked so be careful of that.

Once you have charred, stick in sealed plastic bag to let the skins steam off.

While those are hanging out, get chicken going. I boiled mine, but you could also bake. Just put some salt into your boiling pot of water and then throw in chicken. I was using thighs and they took about 20 minutes to cook, just keep an eye on them.

While those are boiling, get your sauce ready. Into a skillet on medium high, with a little olive oil or butter, sautee your onion and garlic until onion is soft. Then add your can of tomato sauce, along with cumin and a sprinkle of salt, pepper, and garlic salt. Then add chicken broth. Stir and let simmer until chicken is done and sauce thickens up a bit.

Pull chicken out onto a plate and shred, I added a little salt, pepper, and garlic salt to chicken as well

Then take your peppers out of plastic bag and gently peel off the charred skins. Hopefully your pepper will be less cooked than mine were! Make a slit in pepper and remove as many seeds as possible. The tops of my peppers came off, but leave those on if possible.

Now put peppers in a foiled baking dish, and stuff each pepper with shredded chicken and goat cheese and then cover with your tomato sauce mixture.

Bake at 350 for about 15 minutes or so

Then serve along with a dollop of sour cream and some avocado if desired!

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