Keto Tex-Mex Stuffed Chicken Breasts
Butterfly-cut chicken breasts filled with sautéed poblano peppers, onion, garlic, and Oaxaca cheese, then coated in crushed pork rinds and baked until golden. A low-carb Tex-Mex dinner that swaps traditional breadcrumbs for crispy pork rind crust, delivering keto-friendly comfort food with authentic flavors.
Ingredients
- 2 ½ oz Epic Pork Rindsalmond flour1:1 by weightcoating
note: changes texture and adds grain dependency
- 1 small yellow onion, diced
- 2 poblano peppers, seeded and dicedanaheim peppers1:1pepper
- 2 garlic cloves, minced
- 1 Tbsp Primal Kitchen Avocado Oilolive oil1:1oilFull guide →
- ¼ cup Oaxaca cheesemozzarella1:1cheese
- 1 Tbsp cilantro leaves, choppedparsley1:1herb
- mayo, for coating
- chicken breasts
- pico de gallo(optional)
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 350°F.
- 2
Pulse pork rinds in a food processor until resembling coarse breadcrumbs, or crush in a sealed bag using a rolling pin or potato masher.
- 3
Remove stem and seeds from poblano peppers. Dice peppers, onion, and garlic.
- 4
Heat avocado oil in a skillet over medium-high. Add onions, garlic, and peppers, stirring frequently until softened, about 5 minutes. Season with salt and pepper. Remove from heat.
- 5
Slice chicken breasts lengthwise down the middle until about three-quarters through, leaving one side uncut to create a pocket. Pat dry with a kitchen towel.
- 6
Divide cooked pepper mixture equally among chicken breast pockets. Place half the cheese in each pocket.
- 7
Coat the outside of each chicken breast with half the mayo. Press each mayo-coated breast into pork rind crumbs until completely coated.
- 8
Place chicken breasts on an avocado oil-sprayed or silicone mat-lined baking sheet. Bake until internal temperature reaches 165°F, about 40 minutes.
- 9
Serve topped with cilantro and pico de gallo if desired.
Tips
For even cooking, use chicken breasts of uniform thickness.
Pat chicken dry before mayo coating to help pork rind crust adhere better.
Pork rind crust browns quickly; watch to prevent over-darkening.
Good to Know
Refrigerate cooked chicken in an airtight container up to 4 days. Do not freeze pork rind crust as it loses crispness.
Prepare filling and coat chicken up to 4 hours ahead. Refrigerate until ready to bake.
Serve warm with fresh cilantro, lime wedges, and pico de gallo. Pairs with cauliflower rice or roasted vegetables.
Common Mistakes
Do not skip patting chicken dry to avoid mayo and crust sliding off during baking.
Do not slice more than three-quarters through the breast to avoid separating the pocket.
Do not overcrowd the baking sheet to avoid uneven cooking and steaming.