Pollo con Queso Zucchini Boats
These Pollo con Queso Zucchini Boats are the PERFECT cheesy weeknight meal! This low carb recipe comes together in about 30 minutes for an easy keto dinner.
Ingredients
- 1-2 tablespoons of olive oil
- 1 1/2 pounds of chicken breast cut into bite-sized cubes
- 1 teaspoon EACH chili powder paprika, garlic powder, onion powder, cumin
- 1/2 teaspoon EACH oregano salt, and pepper
- 1 4-ounce can of mild green chiles
- 1/4 cup heavy cream + more for thinning if needed.
- 2 ounces cream cheese softened
- 1 1/2 cups shredded pepper jack cheese
- 1/2 cup white American Cheese
- 4 medium size zucchini
Instructions
- Preheat the oven to 350 degrees F.
- Wash and dry the zucchini, slice the zucchini lengthwise and carefully remove the inside of the zucchini, leaving about 1/4 of an inch to create a "boat" shape. Place the zucchini in a 9x13 casserole dish and set aside.
- Combine all of the spices in a small bowl and set aside.
- Heat the olive oil in a large skillet to medium heat.
- Add the cubed chicken to the hot skillet and sprinkle with the spices. Toss to coat the chicken evenly on all sides. Brown the chicken 3-4 minutes on each side until cooked through. Remove from the skillet and set aside.
- Reduce the heat to low. Add the green chiles, cream cheese, and heavy cream, add the shredded cheese in small increments (about 1/2 cup at a time). Continuously stir the queso as the cheese melts until all the cheese has been used. Add additional heavy cream or milk until it reaches your preferred consistency.
- Add the chicken to the skillet and toss in the queso. Spoon the filling into the zucchini boats.
- Bake the zucchini 20 minutes or until the zucchini is tender.
Notes
Net carbs 3 g per serving
Nutrition
Serving: 1 (Nutrition calculated per zucchini boat)Calories: 328kcalCarbohydrates: 4.2gProtein: 31gFat: 9.1gSaturated Fat: 9.1gCholesterol: 112mgSodium: 387mgFiber: 1.2g
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