Low Carb Mexican Chori Pollo Recipe
A delicious low carb Mexican recipe that is the perfect use for your turkey or chicken leftovers! A Keto, LCHF, and Atkins diet friendly recipe.
A delicious low carb Mexican recipe that is the perfect use for your turkey or chicken leftovers! A Keto, LCHF, and Atkins diet friendly recipe.
- Carbohydrate 2.88050583305066 g
- Cholesterol 10.1677083376937 mg
- Fat 3.94054625156927 g
- Fiber 0.571258346402512 g
- Protein 0.440405416609839 g
- Saturated Fat 2.44968916769584 g
- Serving Size 1 1 serving (70g)
- Sodium 30.8710000071986 mg
- Sugar 2.30924748664815 g
- Trans Fat 0.289337166767956 g
- Calories 47 calories
Step-by-step
- Melt the butter in a medium saute pan and add your sliced onions.
- Season with salt and pepper and cook over low medium heat for 7 - 10 minutes or until golden and caramelized.
- Remove from the pan and set aside.
- Remove the chorizo from the plastic packaging and add to the pan you just cooked the onions in.
- Cook for about 5 minutes, breaking it up with a spoon until cooked through.
- Remove and set aside.
- Add your cooked shredded chicken or turkey to the pan along with the coriander, cumin, garlic powder, and chipotle powder.
- Season with additional salt and pepper if desired.
- Heat for 3 - 5 minutes.
- Spread the chicken out to a depth of about 1 inch in an oven proof casserole dish.
- Sprinkle the chorizo evenly over the top of the chicken.
- Then spread the onions over the chorizo.
- Finally, sprinkle the shredded cheese over the top.
- Bake at 375 degrees (F) for about 10 minutes or the cheese has melted.
- Serve hot with sour cream and whatever other Mexican fixings you prefer.
Swapping raw Mexican chorizo for Spanish dry-cured chorizo transforms this dish from a cohesive melt into a greasy mess of hard protein rounds because raw sausage releases rendered pork fat that moistens lean leftover poultry while dry chorizo only hardens under direct heat. While many cooks rush through the steps without considering how rendered fats interact with cooked poultry proteins, understanding the underlying thermal reactions prevents dry meat and broken sauces. The following technical adjustments ensure proper texture integration across every layer of the casserole.
- Caramelize the onions over low-medium heat for exactly 7 to 10 minutes until golden, which breaks down complex allium carbohydrates into sweet flavor compounds before the pan gets crowded.
- Strip the raw chorizo from its casing entirely and cook it for about 5 minutes, actively breaking apart the meat with a wooden spoon to maximize surface area contact with the hot metal.
- Add the ground cumin, coriander, garlic powder, and chipotle powder directly to the shredded chicken alongside the butter, allowing the fat-soluble flavor molecules in the spices to bloom over 3 to 5 minutes of direct heat rather than remaining raw.
- Spread the seasoned chicken base to an even depth of 1 inch in an ovenproof casserole dish to guarantee that thermal energy penetrates the poultry without drying out the edges.
- Bake the assembled layers at 375 degrees Fahrenheit for roughly 10 minutes, monitoring the surface until the shredded jack or cheddar cheese melts completely without separating its milk solids.
Leftovers handle freezing well for up to two months when sealed in airtight containers, though the thawed casserole should be reheated gently at 325 degrees Fahrenheit to prevent the rendered pork fats from separating. Proper fat management dictates the final mouthfeel of any layered casserole utilizing pre-cooked proteins.
