Description
A creamy and spicy Low Carb Cheddar Jalapeño Chicken Bake made with tender shredded chicken, smooth cheddar sauce, and fresh jalapeños for a comforting high-protein meal ready in just 25 minutes.
Ingredients
1 tablespoon butter
1 tablespoon minced garlic
1/2 cup jalapeño, seeded and chopped
1 cup unsweetened almond milk
1/4 cup heavy cream
3 ounces cream cheese
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1 cup shredded cheddar cheese (Tillamook Medium Cheddar or Cabot Sharp Cheddar)
5 cups shredded chicken
1/2 cup shredded cheddar cheese for topping (Tillamook Medium Cheddar or Cabot Sharp Cheddar)
Instructions
1. In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped jalapeño, and sauté for at least one minute until fragrant.
2. Pour in the almond milk and heavy cream, then whisk in the cream cheese until smooth.
3. Add chili powder, cumin, and onion powder, stirring until evenly combined.
4. Mix in one cup of shredded cheddar cheese until melted and creamy.
5. Add the shredded chicken and fold to coat evenly in the sauce.
6. Top with the remaining cheddar cheese.
7. Cover, reduce heat to low, and simmer for about 10 minutes until bubbly and golden.
8. Garnish with chopped green onions, sliced jalapeños, or diced avocado before serving.
Notes
Net carbs are approximately 2.9 g per serving.
Store leftovers in an airtight container for up to three days in the refrigerator or two months in the freezer.
To reheat, cover with foil and bake at 350°F until warm, or microwave individual servings.
For extra texture, add a pinch of smoked paprika or crushed almond crumbs on top before baking.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Chicken, Dinner
- Method: Bake, Skillet
- Cuisine: Keto