Easy 30-Minute Keto Pollo Con Queso

Whip up a delicious and creamy keto pollo con queso in under 30 minutes. This easy recipe uses simple ingredients to create a flavorful, satisfying meal perfect for busy weeknights.

Gather these pantry and fridge staples for your flavorful keto pollo con queso.

• Boneless, skinless chicken breasts
• Olive oil
• Chili powder
• Ground cumin
• Garlic powder
• Onion powder
• Smoked paprika
• Sea salt
• Black pepper
• Full-fat cream cheese
• Heavy whipping cream
• Shredded Pepper Jack cheese
• Canned diced green chiles
• Fresh cilantro

Customize your keto pollo con queso with these easy swaps and tips.

• Chicken: Boneless, skinless chicken thighs work well if you prefer a richer flavor.
• Olive Oil: Avocado oil or another high-heat cooking oil is a suitable alternative.
• Spices: Feel free to adjust the spice blend to your preference. Add a pinch of cayenne for more heat.
• Cream Cheese: Use regular cream cheese for the best texture. Full-fat is crucial for keto.
• Heavy Cream: Coconut cream can be used for a dairy-free option, though it will alter the flavor slightly.
• Pepper Jack Cheese: Monterey Jack, mild cheddar, or a Mexican blend can be substituted if Pepper Jack is unavailable.
• Green Chiles: If you don’t have canned green chiles, finely diced fresh jalapeños (seeds removed for less heat) can be used.
• Cilantro: Parsley can be used as a garnish if you dislike cilantro.

1. In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
2. Place the cubed chicken in a large bowl and toss with the spice rub until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer.
4. Sear the chicken for 6-8 minutes until golden brown and the internal temperature reaches 165°F. Remove chicken and set aside.
5. Reduce the heat to low. In the same skillet, add the cream cheese, heavy cream, and diced green chiles.
6. Whisk continuously until the cream cheese is melted and the sauce is smooth.
7. Add the shredded Pepper Jack cheese 1/2 cup at a time, stirring constantly until completely melted.
8. Return the cooked chicken and any juices to the skillet. Toss to coat the chicken in the cheese sauce.
9. Simmer for 1-2 minutes until heated through. Garnish with fresh cilantro and serve immediately.

• Overcrowding the Pan: Placing too much chicken in the skillet at once prevents proper searing, leading to rubbery chicken. Cook in batches if necessary.
• Not Stirring the Sauce: Failing to whisk the cream cheese and heavy cream constantly can result in lumps or a separated sauce. Continuous stirring is key.
• Using Low-Fat Ingredients: Low-fat cream cheese or milk won’t create the rich, creamy texture needed for keto pollo con queso. Always use full-fat ingredients.

• Spicy Kick: Add a pinch of cayenne pepper or a few drops of your favorite keto-friendly hot sauce to the cheese sauce for extra heat.
• Vegetable Boost: Stir in some sautéed spinach, bell peppers, or onions before adding the chicken back to the skillet. Ensure vegetables are cooked and drained of excess liquid.
• Smoky Flavor: Add a teaspoon of liquid smoke to the sauce for an intensely smoky flavor.

• Serve this keto pollo con queso over cauliflower rice for a complete low-carb meal.
• Enjoy it with a side of steamed broccoli or sautéed green beans for added fiber and nutrients.
• Spoon it over keto tortillas or cheese shells for a fun taco night.
• Use it as a filling for zucchini boats.

The nutritional information below is an estimate and can vary based on specific ingredients and portion sizes used.

Can I make this ahead?

While best served fresh, you can prepare the chicken and sauce separately up to a day in advance. Combine and heat through just before serving for optimal texture and flavor.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

This easy 30-minute keto pollo con queso is a weeknight dinner savior. It’s packed with flavor, incredibly creamy, and perfectly satisfies your cravings for comfort food without derailing your low-carb goals.

Easy 30-Minute Keto Pollo Con Queso

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A creamy, keto-friendly chicken and cheese meal with spices, chiles, and fresh cilantro. Ready in 30 minutes, this Mexican-inspired dish is family-friendly and packed with flavor.

• Author: basma
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 4 1x
• Category: Keto Dinner Recipes
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Keto

Ingredients

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1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
0.5 teaspoon sea salt, adjust to taste
0.5 teaspoon black pepper, adjust to taste
4 ounces full-fat cream cheese, cubed
0.5 cup heavy whipping cream
2 cups shredded Pepper Jack cheese
4 ounces canned diced green chiles
2 tablespoons fresh cilantro, chopped

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Instructions

Heat olive oil in a skillet over medium-high heat. Add chicken cubes and cook until browned and cooked through.
Add chili powder, cumin, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Stir to coat.
Reduce heat to low. Add cubed cream cheese and heavy cream. Cook until cream cheese melts into a smooth sauce.
Stir in shredded Pepper Jack cheese and canned green chiles until fully combined and heated through.
Garnish with fresh cilantro before serving.

Notes

Use Monterey Jack or mozzarella as alternatives to Pepper Jack cheese. Green chiles can be substituted with diced tomatoes or jalapeños for more heat.

Nutrition

• Serving Size: 1 cup
• Calories: 550
• Sugar: 1g
• Sodium: 750mg
• Fat: 40g
• Saturated Fat: 20g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 150mg