Low Carb – Keto Green Chile Chicken

I made some minor changes this past weekend when I made this. I wanted to capture them here.


* Instead of adding black pepper and salt to the cream cheese mixture, I sprinkled both sides of the turkey cutlets with black pepper, and the top side with Kosher sea salt, and then lay the cutlets out in the glass baking dish, which I sprayed with Olive Oil cooking spray.

* To the cream cheese, add a splash of dried basil, and small amounts of any other spices you favor. Or, add a tsp of Herbes de' Provence.

* Also jarred garlic, instead of garlic powder, which provides a little more juiciness with the cream cheese mixture (a real plus).

* Spread the green chili-seasoned cream cheese mixture over the top side of the turkey cutlets (or chicken breasts - whatever you are using). Bake in the preheated oven for 35 minutes. Check to see how done the turkey cutlets are. *It's okay to cut the largest piece in two to check for doneness.*

* I used shredded white cheese, a mix of Italian cheeses (Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago), instead of Monterrey Jack cheese.

* Add the shredded white cheese across the top sides of the turkey cutlets, but not too heavily, and bake for up to 10 more minutes.

* Sprinkle with fresh or dried parsley before serving.