Close your eyes for a minute and just imagine this peppy zoodle casserole lovingly wrapped in a hatch green chile cream sauce, shredded rotisserie chicken, and pepper jack cheese. It’s got just a hint of a spice, but the bold flavors do not mess around! Well, you don’t have to imagine anymore because today I’m posting a keto Mexican recipe for this very thing.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/hatch-chile-casserole/
1 can hatch whole green chiles, (27 ounce) drained and diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
¼ medium white onion
¼ cup water
2 teaspoons olive oil
3 medium zucchini, spiralized or cut into thin strips
1 teaspoon garlic powder
1 cup heavy whipping cream
2 ¼ cups pepper jack cheese
4 ounces cream cheese, softened
29 ounces rotisserie chicken, shredded with skin removed
¼ cup sharp cheddar cheese
Salt and pepper to taste
optional garnish: Valentina hot sauce and cilantro
This makes a total of 8 servings of Hatch Chile Casserole. Each serving comes out to be 554 Calories, 40.17g Fats, 6.37g Net Carbs, and 34.15g Protein.
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