Keto Chiles en Nogada

Keto Chiles en Nogada is a delightful Mexican dish that features poblano peppers stuffed with a savory blend of meat and spices, topped with a rich walnut sauce. This low-carb version maintains the authentic flavors while keeping it keto-friendly.

Ingredients

• 2 large poblano peppers
• 200g ground beef or turkey
• 50g onion, finely chopped
• 2 cloves garlic, minced
• 50g tomato, diced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 30g fresh parsley, chopped
• 50g walnuts, soaked in water for 4 hours
• 100ml heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Roast the poblano peppers on an open flame or under a broiler until the skins are charred and blistered.
3. Place the roasted peppers in a plastic bag for 10 minutes to steam, then peel off the skins carefully.
4. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
5. Add the ground beef or turkey and cook until browned, then mix in the diced tomatoes, cinnamon, cumin, nutmeg, salt, and pepper.
6. Stir in the chopped parsley and cook for an additional 2 minutes, then remove from heat.
7. Stuff the roasted poblano peppers with the meat mixture and place them in a baking dish.
8. In a blender, combine the soaked walnuts, heavy cream, and a pinch of salt, then blend until smooth.
9. Pour the walnut sauce over the stuffed peppers in the baking dish.
10. Bake in the preheated oven for 20-25 minutes, until heated through and the sauce is slightly golden.

Nutrition

• Calories: 520
• Protein: 30 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 80 mg
• Total Fat: 38 g
• Saturated Fat: 10 g
• Unsaturated Fat: 28 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in healthy fats from walnuts and olive oil, promoting heart health.

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