A Low Carb New Mexican Feast!

Well if you don’t already know, I grew up in Las Cruces, NM and in New Mexico we eat a lot of Green Chile! I’m actually not sure where else it is grown, Hatch, NM is famous for their green chile.

You generally can’t get it fresh anywhere here, so I get it shipped up from New Mexico already roasted and frozen. Trader Joe’s also sells canned Hatch green chile, so if you can’t get it fresh pick up some of that.

My cousin Lisa came over for dinner tonight and I treated her to a yummy menu of Green Chile Cheddar Chicken, Mexican Cauli-rice, and roasted yellow peppers.

This would definitely serve 4 people.


4 boneless skinless Chicken Breasts

1 lb. roasted green chile, skin removed, then cut into chunks (if you don’t have fresh, use about 3-4 small cans of green chile – 12 to 16 ounces)


Sour Cream

Chicken Broth

Shredded cheddar cheese (optional)

1 head of cauliflower


Yellow Peppers (one per person)


Garlic Powder

Salt and Pepper


1 avocado (optional)


Preheat oven to 375 degrees

Make green chile sauce – put into blender green chile, 4 ounces or half a cup of sour cream, 1/2 cup of chicken broth, and a palmful of cilantro into blender and pulse until everything is chopped up – you don’t want to puree it, you still want chunks of green chile.

Put chicken in a foiled baking dish and on side up, season with salt, pepper, garlic powder and a little cumin – just sprinkle across lightly with all seasonings

Then pour over green chile sauce across chicken and put into the oven for about 30 minutes or until temp is about 150, you will then sprinkle cheddar cheese over chicken if desired, and put back in for another 10 minutes or so until chicken is at 160.

While chicken is cooking you will want to get your “rice” and peppers ready

Cut the florets off your cauliflower and put into bowl. Microwave for 2 minutes. Then put into either blender, food processor, or immersion chopper and chop until the consistency of rice.

In a large skillet melt 1 Tbsp. of butter and then add to pan the cauliflower. Season with salt, pepper and garlic powder, a sprinkle across the top of each. Then add about a half a cup of salsa to the pan and a little cilantro (depends on how much you like cilantro, I used about 2 Tbsp.)

Then sautee for about 5 minutes, adding seasoning or more salsa to taste (this was soooo good, tastes just like rice) – turn down to low and just keep warm

Get your yellow peppers quartered, coat lightly with olive oil and seasoning of your choice (I use a seasoned salt)

Put on foiled baking pan and when you take chicken out to add cheese, put the pepper into the oven as well

After you pull chicken out of oven, turn broiler on high and let these broil for about 5 minutes to finish cooking, they will char just slightly

Then serve it all together along with an avocado garnish!

Here is Cousin Lisa and myself with our plates (and Rose wine) before devouring : )

3 Comments (+add yours?)

  1. jill
    Jul 21, 2011 @ 20:13:12

    this looks amazing!


  2. Trackback: Weekend Eats « lowcarbhighstyle

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this: