Savor the Best Pollo Con Queso: A Quick Keto Delight
Enjoy a quick and easy Pollo Con Queso dish that's perfect for busy weeknights and low in carbs.
Equipment
- large skillet
Ingredients
For the Chicken
- 2 tablespoons Olive Oil Consider avocado oil for a higher smoke point.
- 1 pound Chicken Breast Cut into bite-sized cubes.
For the Spice Mix
- 1 tablespoon Chili Powder Cayenne or paprika can be used as a substitute.
- 1 teaspoon Paprika Smoked paprika adds a deeper taste.
- 1 teaspoon Garlic Powder Fresh minced garlic is an alternative.
- 1 teaspoon Onion Powder Fresh chopped onions can be used.
- 1 teaspoon Cumin Feel free to omit if not available.
- 1 teaspoon Oregano Dried Italian herbs can substitute.
- to taste Salt and Pepper Adjust to suit your preferences.
For the Creamy Sauce
- 1 can Mild Green Chiles Jalapeños can spice things up.
- 1 cup Heavy Cream Opt for light cream if desired.
- 4 ounces Cream Cheese Neufchâtel cheese is a lower-fat substitute.
- 1 cup Shredded Pepper Jack Cheese Use cheddar for a different flavor.
- 4 ounces White American Cheese More pepper jack or a mild cheddar can work.
Instructions
How to Make Pollo Con Queso
- Start by combining all your spices—chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper—into a small bowl.
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and season with your spice mix. Cook for about 3-4 minutes on each side until browned and cooked through.
- Lower the heat, then add the mild green chiles, cream cheese, and heavy cream to the skillet. Stir continuously to combine until smooth. Gradually add the shredded pepper jack cheese, stirring until melted.
- Return the cooked chicken to the skillet and toss it in the creamy sauce until evenly coated. Serve warm.
Notes
Optional: Garnish with avocado or diced tomatoes for a fresh touch. This dish keeps well in the fridge for up to 3 days.