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Crossed Cuisines Korean BBQ Chicken Chiles en Nogada

Crossed Cuisines Korean BBQ Ground Chicken Chiles en Nogada with Cashew Cream Avocado and Pomegranate Seeds will keep diners asking for more! Bright and beautiful and oh so healthy.

  • 15 Minute Prep Time
  • 15 Minute Cook Time
  • 6 Servings

What You'll Need

  • 3 large poblano chili peppers

  • 1 teaspoon avocado oil or safflower

  • 1 pound ground chicken

  • 1 cup chopped green onion

  • 1 teaspoon ground chili powder blend

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1 cup Kevin's Natural Foods Riced Cauliflower - Original - 2 Pack

  • 1/2 cup fresh cranberries

  • 1/2 cup chopped apples

  • 1 (7 oz) packet Kevin’s Natural Foods Korean BBQ Sauce

  • 1/2 tablespoon fresh lime juice

  • 1/2 cup chopped cilantro

  • 1/4 cup chopped parsley

Garnish:

  • Yummiest Cashew Cream (recipe below)

  • 1 avocado, sliced

  • 1/3 cup pomegranate seeds

  • 1/4 cup minced parsley

  • Note to Keto diets: use only a drizzle or make with walnuts (lower carb)

Keto Tip:

  • At warehouse stores Unroasted Cashews are sold. They are actually steamed pasteurized for shelf life and are perfect for the cream. I soaked my cashews for an hour. If you have a high-speed blender there is no need to soak. IT is easy to soak cashews first thing it the morning then they are softened later in the day when you cook. If you have less powerful blender, I do recommend soaking cashews for at least 4 hours. Just place the 1 cup cashews in a bowl, cover them with 1 cup of hot water, and set them aside. After they’ve soaked, drain and rinse the cashews and proceed with the recipe below.

Cook It Up!

  • 1

    PREPARE CHILES: Place oven rack 3-4 inches from broiler heat element. Adjust temperature for high heat.

  • 2

    Lay the poblano peppers on their side on a cutting board. Cut each pepper horizontally, from stem to tip. Attempt to cut the stem in half so that both halves show some stem. Cut the core away with kitchen sheers, discard core and seeds.

  • 3

    Arrange peppers, cut side down, on a baking sheet. Broil 5-7 minutes or until light browned and charred skin has lifted. Cover with a rimmed baking sheet or kitchen towel for a few minutes. Peel off charred skin and discard. Leave peppers on baking sheet.

  • 4

    PREPARE CHICKEN: In a large skillet, over medium high heat, add avocado oil. Add chicken, green onions, chili powder, cumin, and salt. Cook chicken, stirring occasionally, for 4-6 minutes. Chicken should be slightly underdone at this point.

  • 5

    Add cauliflower rice, cranberries, apples, and stir in Kevin’s Korean BBQ Sauce. Cook over medium heat 3 - 4 minutes, or until sauce has been absorbed and chicken is completely cooked. Remove from heat, and add lime juice, cilantro, and parsley. Taste and add salt if desired.

  • 6

    TO SERVE: Divide filling between the 6 poblano pepper halves. Lower oven rack to 6”-10” below broiler heat element. Broil under high heat for just 2-3 minutes to warm the filling and the peppers.

    If you are close to your carb count then forego the cashew cream and blend an avocado with a little water or nut milk of your choice. The other solution is to just drizzle a touch of the cashew cream on your dish. Those who follow a Paleo diet can freely dollop Cashew Cream, over their stuffed poblano, as in the traditional dish. If you follow a Vegetarian diet, simply substitute the chicken for cauliflower rice (I like to add some 1/4-inch cubed butternut as well).