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Home » Chicken with Poblano Peppers and Cream

Chicken with Poblano Peppers and Cream

By Kim Hardesty

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Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream, provide this distinctive dish with a rich silky sauce and smokey sophisticated flavor. Low carb elegance!

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Chicken with Poblano Peppers and Cream

I’m almost positive that this recipe for chicken with poblano peppers and cream is going to rock your socks!

If you’ve never had a roasted poblano pepper then you are in for a treat.  Roasting a poblano pepper not only facilitates removing the tough outer skin of the pepper, it also adds an irresistible smokey flavor to any recipe. At the moment, I am lucky enough to have a gas stove, so I turn the flame to low and place my peppers directly on the burner, turning the pepper so the entire surface blackens.

Poblano peppers can also be roasted on a very hot comal, directly under the broiler or even on a gas grill. Then, they steam in a covered bowl for several minutes until you’re ready to peel off and discard the charred skin. At this point they can hang out in the fridge for about 5 days until needed.

Poblano Peppers for roasting

If I’ve piqued your curiosity about roasting poblano peppers, and you should be roasting and peeling them before preparing or serving, I have an authentic recipe for low carb Chile Rellenos and a recipe for Banglalore Chicken Curry that call for roasted poblano peppers. Go take a look if they sound good to you, I’ll wait. Oh, for the record, these tasty peppers are as great with beef as they are with chicken.

Chicken with Poblano Peppers and Cream

This chicken poblano recipe has been a long time in the making. I’ve made it over 8 times the last several months and it has tasted amazing each and every time. The only problem with the dish lies with the inexperienced blogger behind the camera. Gah! I try so hard.

Not one round of photography has resulted in the perfect picture – one highlighting the lusciously silky texture of the rich cream sauce juxtaposed with the cut strips of roasted dark green poblano peppers. Not one! I even tried preparing the dish by pureeing the peppers into the sauce. It was also tasty, but not as interesting texture-wise. So, I just don’t know what to do and I MUST share this recipe.

Chicken with Poblano Peppers and Cream

You’ll have to trust me when I tell you that this dish is just as extraordinary as the Salmon in Bacon Vodka Cream Sauce I shared several months ago, or even the Pan Seared Chicken with Sauce. We’re talking restaurant quality gourmet dishes in 30 minutes at home. I served recipe for chicken with cheesy cauliflower mash. Using an orange variety of cauliflower results in an amazing buttery-golden color.

This amazing Chicken with Poblano Peppers and Cream is 5 net carbs per serving.

 

Chicken with Poblano Peppers and Cream

Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream provide this distinctive dish with a rich silky cream sauce and smokey sophisticated flavor.
4.92 from 25 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 484kcal
Author: lowcarbmaven.com

Ingredients

  • 1 1/4 pounds boneless-skinless chicken filets
  • 2 medium roasted poblano peppers ** cut into strips
  • 3 1/2 ounces medium onion sliced 1/4-inch thick
  • 1 large clove garlic, sliced
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1/8 teaspoon dried cumin
  • 1 tablespoon olive oil, divided
  • salt and pepper to taste

Instructions

  • Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.
  • Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.
  • Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.
  • Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.

Notes

**I suggest roasting the peppers up to 5 days before for maximum speed and efficiency in preparing this delicious dish.
Nutrition Facts
Chicken with Poblano Peppers and Cream
Amount Per Serving
Calories 484 Calories from Fat 378
% Daily Value*
Fat 42g65%
Carbohydrates 6g2%
Fiber 1g4%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 484kcal | Carbohydrates: 6g | Protein: 20g | Fat: 42g | Fiber: 1g

 

 

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Chicken, Dinner Tagged With: One Pan

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  1. AvatarDebbie

    January 22, 2021 at 4:53 pm

    This dish is exceptional! Wonderful flavors, rich creaminess, and just the right amount of heat from the peppers. Thank you for the details on how to blister the peppers under the broiler. My husband must have said how good it was half a dozen times while we were eating dinner. Definitely a keeper! (The husband and the recipe)

    Reply
    • Kim HardestyKim Hardesty

      January 22, 2021 at 5:30 pm

      I’m happy you like the recipe Debbie and that it (and your husband) is a keeper! Have a great weekend. -Kim

      Reply
  2. AvatarDebbie

    November 20, 2020 at 6:11 pm

    OMG! This was SO GOOD! Better than anything I’ve ever had in a restaurant. Made it exactly like the recipe. The only thing I did different was to cook the onions longer than one minute. They would’ve been raw. Otherwise it was perfect as is

    Reply
  3. AvatarKaryn

    September 21, 2020 at 6:10 pm

    This is the BEST freaking recipe dish I have ever made. One note….add fresh cilantro over your dish right before serving! Omg! I cook rice and add the sauce Over the rice. Seriously the BEST!

    Reply
  4. AvatarBrandi anders

    May 20, 2020 at 5:02 am

    This was so good. I did add chicken to mine and it was amazing and I also added a jalapeno .

    Reply
  5. AvatarMelinda Van Houten

    March 26, 2020 at 4:42 pm

    Delish! I used chicken broth instead of wine since I was feeding a young teenager. Didn’t have any cream so used half and half instead. Added a few shakes of ground nutmeg and used my immersion blender to smooth the sauce just a bit so it was still a little bit chunky. Really good!

    Reply
  6. AvatarCasey

    September 22, 2019 at 12:27 pm

    I love this recipe. So much flavor and your house smells amazing when cooking. I cannot find poblanos so used pasilla peppers but I find they aren’t spicy enough so I have to add cayenne or jalapeños to the sauce. I’ve made it multiple times now and can’t get enough. Last time I made it I sliced and sautéed some mushrooms and added them in with the garlic and onion. Turned out great. Thanks for sharing.

    Reply
  7. AvatarGraham Minter

    August 19, 2019 at 6:48 pm

    I’m a chef living in Mexico, I tried your recipe for this tonight and it was truly a delight for the palate. I changed it just a bit by taking three peppers, one I put in the blender with the cream the rest was the same.

    Reply
    • KimKim

      August 20, 2019 at 9:28 am

      How kind of you to come back to let me know your thoughts and how you changed the recipe, Graham. I appreciate it. -Kim

      Reply
  8. Avatarsandy Schmitt

    April 27, 2019 at 6:51 pm

    I have made this recipe now for 3 different dinners with family and friends and they LOVE IT! Everyone has asked for the recipe. It is truly easy to prepare. The smoky flavor, creamy taste and subtle sweetness of the finely chopped onions sautéed with wine all combine to yummy goodness. I served over mashed cauliflowers-which soaks up the cream sauce!

    Reply
    • KimKim

      April 28, 2019 at 11:17 am

      I’m so glad you enjoy the recipe, Sandy. It’s one of my favorites. Thanks for taking the time to come back and let me know. Have a nice week. -Kim

      Reply
  9. AvatarCoco

    April 3, 2019 at 3:59 pm

    I love love love your recipes!!!!
    The crustless quiche wa delicious and
    I shared every with everyone!!!
    I will try this one tonight! I love chile
    Poblanos and I add to almost everything.

    Reply
  10. AvatarBucky

    February 12, 2019 at 2:52 pm

    Damn good. Easy. Burn the peppers Make them easy to peal

    Reply
  11. AvatarCindy Bartholomew

    February 9, 2019 at 6:42 pm

    I made this recipe tonight. You had me at heavy cream! my husband and I loved it! I even plated it the same way you have it in the picture. The cream sauce was delicious.. The cumin was spot-on. Very easy to make good suggestion on the no stick pan. Definitely going to be making this again thank you so much.

    Reply
  12. AvatarCathie McGinnis

    January 31, 2019 at 1:52 pm

    This sauce looks exactly like one I had in Mexico. I would put it over rice with a fried egg on top. Oh my. So darn good! Can’t wait to try it!

    Reply
  13. AvatarNick

    December 6, 2018 at 4:52 pm

    This was amazing!!!! I processed everything in a food processor as described. Delicious!

    Reply
  14. AvatarJuanita Seguin

    December 3, 2018 at 7:45 am

    I have never seen a poblano pepper where i live. Can i substitute a red or green bell pepper. I am not fond of hot peppers anyway.

    Reply
    • KimKim

      December 4, 2018 at 9:36 am

      Hi Juanita. Do you have Anaheim or pasilla peppers? They are both good substitutes. If you remove the seeds and light colored rib in the peppers, then they aren’t spicy. I have never made the recipe with a bell pepper. It just wouldn’t taste the same – I don’t mean that it wouldn’t taste good, just not the same. I would try an Anaheim or pasilla pepper instead. -Kim

      Reply
    • AvatarKristy

      January 29, 2019 at 11:07 am

      This is a really good recipe, partly because of the deep flavor of the Pablono. These peppers taste nothing like a bell pepper though. They are thinner, less juicy, and roasted have a very earthy, deep flavor that compliments the cream mixture.
      I guess I would use whole canned, drained smoked Hatche green peppers if your store doesn’t sell them, or even anaheim banana peppers. On the Border mexican restaurant uses pablanos for their chil relanos, and they’re so delicious with that recipe.

      Reply
      • KimKim

        January 29, 2019 at 11:12 am

        Thank you for the helpful reply, Kristy! -Kim

        Reply
  15. AvatarTabitha

    October 13, 2018 at 8:20 am

    I always have trouble finding a good dry wine to cook with, which one do you recommend?

    Reply
    • KimKim

      October 13, 2018 at 11:54 am

      Hi Tabitha. I don’t drink wine, so I buy a cheap chardonnay. Actually, if you are near a Trader Joe’s I suggest getting a “two buck Chuck”. Trader Joes has award winning wines for just a few dollars. I generally have one of their whites and reds in my fridge to use in cooking. -Kim

      Reply
  16. AvatarMichael Bychowsky

    August 30, 2018 at 5:28 pm

    Oh, my this was amazing! Just doubled the garlic, but otherwise made it as described. Absolutely perfect! Doubled the recipe and cut up the left over chicken in the sauce. Will reheat and put it on top of a Cauliflower mash.

    Reply
    • KimKim

      August 30, 2018 at 5:40 pm

      I’m so glad you liked it Michael! More garlic is always better. -Kim

      Reply
  17. AvatarJaimee

    August 19, 2018 at 5:13 pm

    This recipe is amazing! I just made this for me and my husband tonight and it was a big hit! Definitely an add to our weekly rotation!

    Reply
  18. AvatarJana @ ohthatstasty

    August 14, 2018 at 5:06 pm

    I made this tonight but with pan seared salmon instead of chicken. Poblanos are too hot for me (spice wimp), but it was a BIG hit w my husband! Thanks!

    Reply
  19. AvatarDenise

    April 8, 2018 at 4:51 pm

    What a fun recipe.
    Will try blending the sauce next time. We under-seasoned the chicken so s/p at the table helped..
    Made it with cauliflower Mexican rice (great recipe) which we loved also. Thanks commentor Susan !
    To be dairy free, we used coconut cream which worked out just fine.
    Thanks for sharing !

    Reply
  20. AvatarDanielle

    April 4, 2018 at 10:19 am

    have you tried freezing it? I was thinking of making a bigger batch and freezing them portion sizes…

    Reply
    • KimKim

      April 4, 2018 at 6:32 pm

      Hi Danielle. I haven’t tried freezing it. The sauce might separate since there is no flour in it? -Kim

      Reply
  21. AvatarJeff

    February 8, 2018 at 10:44 am

    This was really good. I did blend all except for 1/4 of a poblano and it was a tad too spicey for the wife. Great for me. Plenty of sauce leftover which I think will work well with a piece of grilled fish.

    Reply
    • KimKim

      February 8, 2018 at 12:25 pm

      I’m so glad you enjoyed the recipe, Jeff. Yes, sometimes poblano peppers can be spicy. I always remove the white/light colored vein and seeds from the pepper before slicing. Thanks so much for taking the time to let me know what you thought about the recipe. BTW, I love the idea of putting this on fish! Yum! Have a wonderful day. -Kim

      Reply
      • AvatarJess

        March 19, 2018 at 7:34 pm

        There is a restaurant near us that serves this dish w/ spinach, and also wraps the chicken around shrimp + jalapenos. I am definitely trying this, and while I may not take the time to recreate the chicken-wrapped shrimp masterpiece, I can attest that the sauce tastes great with both shrimp and chicken. I may try it with some arugula and cress, too.

        Reply
        • KimKim

          March 20, 2018 at 9:42 am

          That sounds like a dish in which I could seriously do a face plant! Delish. Thanks for sharing. -Kim

          Reply
  22. AvatarStacie

    December 29, 2017 at 10:15 pm

    I made this tonight! It was super good. Thank you for sharing!!

    Reply
    • KimKim

      December 29, 2017 at 10:16 pm

      Great, Stacie, I’m glad you liked it. Have a great weekend. -Kim

      Reply
  23. AvatarTara

    December 19, 2017 at 7:09 am

    This looks yummy. I don’t cook much with peppers so this will be a good change for me and the family. Thanks for sharing!

    Reply
    • KimKim

      December 20, 2017 at 1:40 pm

      Great, Tara. I hope you enjoy it! -Kim

      Reply
  24. AvatarYetiPal

    December 12, 2017 at 3:07 pm

    So fantastic! Husband and daughter loved just as much as low-carb Mom.

    Reply
    • KimKim

      December 12, 2017 at 6:51 pm

      Yay! I’m so glad you all liked the recipe. Thanks for coming back to comment and rate the recipe. Enjoy the rest of your week. -Kim

      Reply
  25. AvatarDawn

    December 11, 2017 at 11:54 am

    Was wondering why you said not to use a cast iron?

    Reply
    • KimKim

      December 11, 2017 at 11:58 am

      Hi Dawn. When I use my cast iron pan, my sauces turn grey. I’m not sure why. Sometimes it’s an acid that pulls the seasoning off the pan or maybe it’s just leftover carbon that’s built up over time. I would hate for anyone to end up with an unappetizing looming sauce. Use your favorite pan. -Kim

      Reply
      • Avatarmsria

        January 1, 2018 at 3:44 am

        hello Kim, so even the cast iron pots that have the ceramic coating would turn the sauce gray? thank you for any input

        Reply
        • KimKim

          January 1, 2018 at 7:08 am

          No, Maria. That would be fine.

          Reply
  26. Avatarteri

    November 24, 2017 at 4:16 pm

    Oh Wow!

    Reply
  27. AvatarNaomi

    November 22, 2017 at 2:36 pm

    The recipe says in the ingredients section: “1/2 ounces medium onion sliced 1/4-inch thick, 3”. Maybe I’m slow right now but I can’t for the life of me figure out what that means. I get the half ounce of onion in quarter-inch slices, but what does the 3 mean?

    Reply
    • KimKim

      November 22, 2017 at 2:45 pm

      Naomi, I have made the change. Again, I am sorry about that. Enjoy the recipe and your evening. -Kim

      Reply
  28. AvatarBonnie Wynn Knight

    September 13, 2017 at 4:12 pm

    Could I use canned roasted poblano peppers in a pinch? I love your recipes!

    Reply
    • KimKim

      September 13, 2017 at 10:17 pm

      I didn’t know they made such a thing, Bonnie. I say go for it and see how it tastes! If it’s not lick-your-plate-clean good, then you know to use fresh next time. Have a wonderful night. -Kim

      Reply
  29. Avatarrion

    August 25, 2017 at 8:18 pm

    Our garden is filled with many poblano peppers right now, and I was looking for a recipe to go with chicken. This turned out very nicely. I was not looking for low carbs, so I served it with rice and asparagus broiled with olive oil and parmesan. The poblano peppers had just the right amount of “heat” to make it delicious. My wife is still raving about dinner. Thanks for the recipe even if I destroyed the low carb part.

    Reply
    • KimKim

      August 26, 2017 at 9:23 am

      How lucky you are to have a garden full of poblano peppers! I love that you were able to incorporate this chicken entree with “regular” sides to serve, what sounds to me, such a dazzling meal. I’m happy your wife “raved” about dinner. Thanks for taking the time to leave a comment and a rating. Enjoy your weekend. -Kim

      Reply
  30. AvatarAlice

    August 22, 2017 at 11:38 am

    I’ve been making this since I first had it in Mexico City in 1989 at a friends house. If I don’t have cream which I usually don’t I substitute sour cream or milk . Delicious !

    Reply
    • KimKim

      August 22, 2017 at 11:42 am

      Great question, Alice. Sour cream tends to curdle if it gets too hot and milk doesn’t have the thickness that cream does. You may be able to add more milk, reduce it, then add a a few tablespoons of butter and finish with a dollop of sour cream. I don’t know how it will taste but it’s worth a shot. -Kim

      Reply
  31. AvatarBob

    July 28, 2017 at 2:27 pm

    “If I’ve peaked your curiosity about roasting poblano peppers” ….I believe it’s piqued your curiosity. Sounds yummy. Thanks.

    Reply
    • KimKim

      July 30, 2017 at 10:43 am

      Yes, and I know that, how embarrassing. Thanks for pointing it out, Bob. Thanks for the correction. Have a great week. -Kim

      Reply
  32. AvatarSusan

    July 4, 2017 at 6:20 pm

    I made this tonight for dinner. It is so good. I didn’t add anything. I used chicken stock instead of white wine as I always so. We don’t have wine at the house. I was so pleased with the results. I will def. be making this often. My husband like it too. I served it with Mexican cauliflower rice and avocado. Thank you for sharing!

    Reply
    • KimKim

      July 4, 2017 at 8:10 pm

      Your meal sounds terrific, Susan. I’m glad both you and your husband enjoyed the recipe. Thanks for taking the time to leave a comment. Have a great week. -Kim

      Reply
  33. AvatarBelinda

    June 20, 2017 at 8:52 am

    Poblanos have become my new love! Just roasted and peeled 6 and plan on making this dish, that I’ve been looking at for too long, in the next few days. I’ll be using boneless skinless thighs since that’s what I have on hand (and I’m determined to work my way through my freezer without buying ANY MORE MEAT!) Also, I’ve just enough white wine for this recipe, I’m definitely not a white wine lover and this has been sitting for weeks. Still smells like it should though, since it cooks down, I’m hoping it will be ok to use!

    Reply
    • KimKim

      June 20, 2017 at 10:15 am

      Belinda, roasted poblanos are sooooo good! Your chicken thighs should be great. I take advantages of meat on sale and my freezer is full to bursting. I need to start going through it, too. I also don’t drink white wine or any wine very often, so it sits in my refrigerator for months to be used in recipes. Your wine will be fine. Enjoy the recipe. -Kim

      Reply
  34. AvatarJenJen

    April 20, 2017 at 6:30 am

    Why no cast iron skillet? Curious. I use mine all the time and am wondering if I am using it in certain situations that I shouldn’t be. Thanks!

    Reply
    • KimKim

      April 20, 2017 at 7:42 am

      Jen, the sauce may turn grey. That happens sometimes with my pan when I add an acid to the sauce. Having said that, mine is not a cherished handed down pan so maybe it isn’t seasoned properly? -Kim

      Reply
  35. AvatarAmanda

    March 21, 2017 at 3:39 pm

    So I typically do not drink dry white wine, and don’t really want to buy a whole bottle just for 1/4 cup…is there something I can sub? Chicken broth? Cooking wine?

    Reply
    • KimKim

      March 21, 2017 at 7:03 pm

      Sure Amanda. I don’t drink wine either and the bottle sits in the fridge for many months! Lol. But it does add another layer of flavor. I also buy the “three buck Chuck” at Trader Joe’s for that same reason. Lol. Yes, you can use some chicken broth to replace the liquid. Cooking wine is cheap wine with lots of salt added so don’t use that. Enjoy the recipe. -Kim

      Reply
  36. AvatarCarole

    October 24, 2016 at 11:36 am

    I made this several nights ago with a bit of trepidation since I don’t generally like boneless, skinless chicken breasts. I made sure to follow your recipe exactly so that I wouldn’t overcook the chicken. My husband loved the recipe, and I liked it, but it wasn’t until I ate leftovers today that I understood why it’s one of your favorites. The flavors really had time to meld together, and it was fantastic.

    I think next time I make it, I’ll follow your suggestion of blending the cream, peppers, and onions, so it will be a smoother sauce. Plus, I’ll be sure to make it a day in advance. Thank you again for another excellent recipe that will become part of my regular rotation.

    Reply
    • KimKim

      October 24, 2016 at 1:38 pm

      I’m so glad you gave it a chance Carole. I agree, if you have left overs, it tastes even better the next day. And doing the peppers in the morning or several days before, makes it so easy to put together. Let me know if you prefer the pureed sauce. Thanks for taking the time to leave such a thoughtful comment – as always! Have a wonderful week! -Kim

      Reply
  37. AvatarSarah

    October 17, 2016 at 2:01 pm

    I think this dish looks absolutely amazing! My husband will love it!

    Reply
    • KimKim

      October 17, 2016 at 2:23 pm

      Oh, Sarah, the peppers and cream are worth the extra work for the poblano peppers. So yum! Thanks for the comment and kind words. Have a nice week. -Kim

      Reply
  38. AvatarTaryn

    October 17, 2016 at 10:10 am

    Your pictures are great! Don’t be too hard on yourself. And this recipe looks amazing! I love balancing spicy foods with cream.

    Reply
    • KimKim

      October 17, 2016 at 12:21 pm

      Thanks for the kind words Taryn. You’re right, spicy and cream go very nicely together. Luckily I removed the veins from the peppers so my kids could eat them. Sometimes poblano can be super spicy. Whew! Thanks for commenting. Have a wonderful day. -Kim

      Reply
  39. AvatarKatrin

    October 17, 2016 at 10:09 am

    Kim, you certainly nailed it this time with your photography, though I think you are very modest because all your food looks delicious. I love getting ideas for simple dinners, and the sauce sounds quite exquisite!

    Reply
    • KimKim

      October 17, 2016 at 12:16 pm

      Oh, thanks Katrin. I have to say that eating this dish several times while I kept taking photos was no hardship at all! :) -Kim

      Reply
    • KimKim

      October 17, 2016 at 12:16 pm

      Oh, thanks Katrin. I have to say that eating this dish several times while I kept taking photos was no hardship at all! :) -Kim

      Reply
  40. AvatarGeorgina Bomer

    October 17, 2016 at 6:28 am

    Mmmm I love poblanos and mixing them with cream sounds heavenly!

    Reply
  41. AvatarTasha

    October 16, 2016 at 8:29 pm

    Your photos always so stunning! I love how you’ve included the sauce both ways. One looks creamy and smooth, but the other highlights those beautiful smoky poblanos. BOTH LOOK DELISH!

    Reply
    • KimKim

      October 16, 2016 at 8:59 pm

      Thanks, Tasha. I’m still frustrated with this set of photos, but man it’s a good dish. I hope you have a great week. -Kim

      Reply
  42. AvatarSTACEY

    October 16, 2016 at 1:54 pm

    I love peppers with chicken! This looks amazing Kim & it looks easy to make. :)

    Reply

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