Mexican · Dinner
Melted Cheese Skillet with Spiced Sausage (Keto)
A single-serving skillet of spiced Mexican pork sausage simmered with tomato, poblano and onion, then blanketed in melted Monterey Jack and Oaxaca cheese. Finished with cilantro and lime, this keto-adapted dish skips tortillas and rice, leaning on cheese and avocado for richness and a smoky-spiced, deeply savoury finish.
$5
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
658Calories
35.2gProtein
50.4gFat
11.9gCarbs
4.7gSugar
3.9gFiber
1680mgSodium
152mgChol
21.2gSat Fat
845mgPotassium
540mgCalcium
2.8mgIron
1.5mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Remove the chorizo casing and crumble the sausage into small pieces. Thinly slice the onion, poblano and garlic on a cutting board.
2
Sauté
Heat the olive oil in a small ovenproof skillet over medium heat. Cook the onion and poblano for 4 minutes until softened and lightly browned at the edges.
3
Sear
Add the crumbled chorizo and cook over medium-high heat for 6 minutes, breaking it up with a spoon, until no pink remains and fat renders visibly.
4
Bloom
Stir in the garlic, cumin and smoked paprika and cook over medium heat for 1 minute until the garlic smell fades and spices coat the meat.
5
Simmer
Pour in the canned tomato and a pinch of salt. Simmer over medium-low heat for 4 minutes until the sauce thickens and coats a spoon.
6
Melt
Scatter the Monterey Jack and Oaxaca cheese over the top and place under a hot broiler for 3 minutes until fully melted and browned in patches.
7
Plate
Slide the skillet onto a plate. Top with sliced avocado and cilantro, then serve with the lime wedge to squeeze over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g fresh Mexican chorizo pork sausage
- 2.8 oz80g Monterey Jack cheese
- 2.8 oz80g queso Oaxaca cheese
- 11 onion
- 11 small poblano chili
- 4 cloves4 cloves garlic
- 5.2 oz150g canned tomato
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- a pinch of salt
