Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese is something that’s absolutely a treat for a low-carb dinner! And the whole family will like this, especially if you go easy on the green chiles for the kids. See Chicken Recipes for more tasty ideas with chicken.
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Today I’m so happy to be sharing new (and greatly improved) photos for this Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese. This is a recipe with some good memories for me, because in the early days of the blog it was a favorite for my neighbors Brooke and Russ. Now years later I no longer live across the street from them but I’m still very fond of this recipe (and them!) And if you like Mexican food this chicken stuffed with green Anaheim chiles and cheese just might become one of your favorites too. And for this update of the recipe I skipped the tiny bit of breadcrumbs from the original version and rolled the stuffed chicken in a combination of almond meal and Parmesan cheese; so now this recipe is perfectly low-carb and Keto!
However, I’m not going to lie and say this is super easy to make. You need to put some effort into pounding the chicken breasts so they’re as thin as you can get them. And rolling up the chicken with the filling inside is a little bit tricky. And even if you’re careful it’s likely that some cheese will ooze out on to the pan while the chicken is cooking. But once you take a bite you’ll see how this low-carb chicken stuffed with a mixture of cheese, sour cream and green chiles is absolutely wonderful tasting, and well worth the effort! And this is perfect if you need to make an impressive dinner for guests who might be suspicious about low-carbs.
