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Stuffed Poblano Chilis
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 3-6
Ingredients
  • 3 roasted poblano chiles
  • 1 lb of ground turkey (or ground beef or pork if you prefer)
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • ½ cup salsa
  • 1 Roma tomato (diced)
  • 1 Tbsp Chili powder
  • Salt & Pepper to taste
  • 8 oz. Cheddar Cheese (shredded)
Instructions
  1. After roasting, cool, then peel the chiles. Very carefully cut around the stem end of each chile. Pull out the stem & carefully pull the seeds out with your fingers (you could also just cut a lengthwise slit in them, open them flat & scrape out seeds/membranes)
  2. Brown the turkey, onion, and garlic; drain off excess grease.
  3. Stir in the salsa, tomato, chili powder and ½ of the cheese.
  4. Season with salt & pepper to taste.
  5. Fill the chiles with the meat mixture & roll up, you have split them open.
  6. Place the cut side DOWN in baking dish & top with remaining cheese.
  7. Bake at 350 for 15-20 mins until cheese is melted, bubbly, and AMAZING.
Nutrition Information
Serving size: ⅙ recipe Calories: 347 Fat: 24g Carbohydrates: 8g Fiber: 2g Protein: 24g

I love mexican food! And i LOVE this recipe that a patient recently brought me that she found on Linda’s Low Carb website. It is to die for…cheesy goodness with a spicy kick! As always from me, it is a simple recipe, simple ingredients, but BIG flavor. I have a lot of patients who say eating out at mexican is hard. While it can be tricky with all the tortillas & chips tempting us to indulge in their “carby”- selves, this is a great alternative to hit the spot. Not to mention, it can totally be frozen & re-heated throughout the week for a quick dinner.  Try it & I promise you will not be disappointed. (And at only 6 NET carbs, you can enjoy guilt-free!) So, go ahead…spice up your life! Have a great weekend everybody!

And just as a side note, we LOVE it when patients bring us recipes! I might have never known about this one without Teena! So please, share the love!

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