This recipe for chicken tinga stuffed peppers takes a quick stovetop chicken tinga recipe and combines it with fresh bright flavors from fire roasted poblanos a cilantro crema drizzle and an assortment of toppings for an over the top savory meal! Oh, and did I mention it’s whole30 & keto friendly?
Contents
These stuffed peppers are loaded with an easy chicken tinga and smothered in sauce for a low-carb keto-friendly but loaded with flavor recipe!
Ingredients
For the Chicken Tinga
- ▢ 1 tbsp olive oil
- ▢ 1/2 onion roughly chopped
- ▢ 2 cloves garlic minced
- ▢ 1/2 cup chicken broth
- ▢ 24 oz can crushed tomatoes
- ▢ 3 to 4 chipotle peppers in adobo sauce + 4 tbsp adobo sauce
- ▢ 1 lbs chicken
- ▢ salt and pepper
For the Stuffed Peppers
- ▢ Poblano Peppers
- ▢ 1 sweet potatoe washed, peeled and diced into 1/2″ cubes
- ▢ 1 tbsp cooking oil
- ▢ 1/4 tsp salt
- ▢ 1/4 tsp cumin
For the Cilantro Crema
- ▢ 1/2 cup Mayo
- ▢ 2 tbsp Coconut milk / Almond Milk
- ▢ 1/4 cup fresh Cilantro
- ▢ 1 Lime juiced
- ▢ Salt and Pepper
For Assembly
- ▢ Lime sliced into wedges
- ▢ Cherry tomatoes diced
- ▢ Cilantro chopped
- ▢ Scallions minced
- ▢ Red Onion thinly sliced
- ▢ Salt & Pepper to taste
- ▢ Avocado sliced
Instructions
Cook the Chicken & Make the Sauce
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In a saucepan or cast iron skillet, preheat the pan over medium heat.
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Add the oil and swirl to coat the pan.
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Add the onion and cook until softened, 5 minutes.
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Add the garlic and cook 30 seconds longer.
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Add a splash of the chicken broth and deglaze the pan if needed.
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Add the in the remaining chicken broth, crushed tomatoes, chipotle peppers and adobo sauce and stir to combine.
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Add the chicken and season with salt and pepper.
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Bring to a boil.
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Reduce heat, cover and allow the chicken to simmer in the sauce 30 minutes.
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Remove from heat and allow to cool 10 minutes.
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Remove the chicken from the sauce.
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Using an imersion blender, blend the sauce until smooth in the pan or in a large bowl. Alternatively, working in batches, blend in a food processor or blender.
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Reserve 1/2 cup of the sauce and set aside.
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Shred the chicken and return it to the remaining sauce, and toss to coat.
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Season with salt and pepper to taste.
Fire Roast the Poblano
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Meanwhile, roast the poblano by charring all sides over an open flame. This can be done over a traditional grill or a a gas oven burner.
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Alternatively, you can roast the poblanos in the oven for 30 minutes, flipping once at 375°F.
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Once they have charred on all sides, place them on a sheet of foil and wrap the foil around them. This allows the peppers to steam.
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After 5 minutes, peel back the foil. Using your hands, remove the charred outer skin from the peppers
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Using a sharp knife, make a small slit through one side of each pepper.
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Remove the seeds from the inside and discard.
Cook the Sweet Potato
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Preheat the oven to 375 degrees F.
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Place the diced sweet potato on a baking sheet and toss in 1 tbsp of oil to coat.
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Season with salt and cumin.
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Roast the sweet potato on a baking sheet until golden on all sides, about 25 minutes, flipping once halfway through cook time.
Assemble and roast the Chicken Tinga Stuffed Peppers
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Spoon some of the tinga sauce into a cast iron pan.
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Add the fire roasted poblanos.
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Spoon a heaping portion of the shredded chicken into each poblano.
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Repeat until your skillet is full.
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Return to the preheated oven and cook 5 to 10 minutes longer.
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Remove from the oven and let cool 3 to 5 minutes.
Make the Cilantro Crema
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In a small bowl, whisk the mayo, coconut milk, salt, pepper lime juice, and cilantro together until smooth.
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Set aside or store in an resealable container in the fridge until ready to use.
Garnish and Serve
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Top the stuffed peppers with the roasted sweet potato, sliced tomatoes, onion, freshly chopped cilantro and a drizzle of the crema.
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Seaon with salt and pepper if desired and serve with sliced lime and avocado.
Nutrition
Serving: 1g | Calories: 346kcal | Carbohydrates: 21g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 488mg | Potassium: 592mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5703IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 2mg
