34+ Tasty Authentic Mexican Green Chili Recipes That Will Spice Up Your Life

When it comes to bold, flavorful dishes, few cuisines rival the richness and spice of authentic Mexican food.

One standout ingredient in Mexican cuisine is the green chili, known for its distinctive heat and vibrant flavor.

Whether you’re preparing a hearty stew, sizzling fajitas, or a tangy salsa, the versatility of green chilies makes them a beloved staple.

In this article, we’ll dive into the world of authentic Mexican green chili recipes, exploring the rich variety of dishes that can be made using this dynamic ingredient.

From smoky roasted chilies to zesty salsas, get ready to spice up your cooking with some of the best recipes straight from Mexico’s culinary heartland.

34+ Tasty Authentic Mexican Green Chili Recipes That Will Spice Up Your Life

Exploring the authentic flavors of Mexican green chili recipes offers a delightful journey into the heart of Mexican cuisine.

With their distinctive heat, smoky undertones, and vibrant flavor, green chilies elevate any dish they touch.

Whether you’re looking to add depth to a slow-cooked stew or bring zest to a fresh salsa, these recipes are sure to become regulars in your cooking rotation

So, next time you’re in the kitchen, don’t hesitate to bring the bold flavors of Mexican green chilies to life and enjoy the mouthwatering results!

Authentic Mexican Green Chili (Chile Verde)

Chile Verde, or Green Chili, is a hearty and flavorful Mexican dish made with tender pork simmered in a tangy and spicy green sauce. This dish is perfect for a low-carb, keto lunch, as it combines healthy fats, protein, and bold flavors while being free of starchy ingredients.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 6-8 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the pork chunks and sear until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the chopped onion and garlic until softened and fragrant, about 2-3 minutes.
3. Add the roasted and peeled green chilies, tomatillos, chicken broth, cumin, and oregano to the pot. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld together.
4. Transfer the mixture to a blender and puree until smooth. Return the sauce to the pot and add the pork back in. Stir well.
5. Cover and cook on low heat for 1-2 hours, until the pork is tender and infused with the flavors of the sauce. Season with salt and pepper to taste.
6. Serve with fresh cilantro, lime wedges, and a side of low-carb veggies.

This Authentic Mexican Green Chili is a true comfort food that packs a punch of flavor and spice. With its tender pork, smoky green chilies, and fresh tomatillos, it’s a dish that’s rich in taste yet low in carbs. Perfect for a satisfying keto lunch that feels like an indulgence without the guilt.

Mexican Green Chili Chicken Stew (Sopa de Pollo con Chile Verde)

A light yet flavorful soup made with tender chicken, green chilies, and a fresh, vibrant broth. This Mexican Green Chili Chicken Stew (Sopa de Pollo con Chile Verde) offers a comforting keto-friendly meal full of protein, healthy fats, and a spicy kick.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 6 green chilies, roasted and peeled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 medium zucchini, chopped
• 1 cup cilantro, chopped
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot and add the chicken thighs. Sear on both sides until golden brown, about 5 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 2 minutes.
3. Add the roasted green chilies, cumin, and chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pot.
4. Shred the chicken and return it to the pot, along with the zucchini. Let the stew simmer for 15-20 minutes, or until the zucchini is tender.
5. Stir in the cilantro, and season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro or a dollop of sour cream if desired.

This Green Chili Chicken Stew is a flavorful, low-carb dish perfect for a keto lunch. The combination of tender chicken, zucchini, and roasted green chilies creates a warming and satisfying soup. Its vibrant flavors and comforting texture make it a great go-to meal for anyone following a low-carb lifestyle.

Keto Green Chili Beef Stir-Fry

A quick and easy keto-friendly stir-fry with tender beef and a zesty green chili sauce. This dish offers the bold flavors of Mexican cuisine without the carbs, making it an ideal lunch for those on a low-carb or keto diet.

Ingredients:

• 1 lb flank steak, thinly sliced
• 5 green chilies (jalapeños or serranos), chopped
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and chopped green chilies. Sauté for about 2-3 minutes until fragrant.
3. Stir in the cumin, paprika, and beef broth. Bring to a simmer and cook for another 5 minutes, allowing the sauce to thicken slightly.
4. Return the beef to the skillet, stirring well to coat in the sauce. Cook for an additional 2-3 minutes until the beef is fully coated and heated through.
5. Season with salt and pepper to taste and garnish with fresh cilantro.

This Keto Green Chili Beef Stir-Fry is a deliciously quick and satisfying meal with a spicy kick. The tender beef, aromatic spices, and vibrant green chilies make this dish perfect for a flavorful keto lunch. It’s a great option when you want something hearty but low in carbs, and it’s full of protein and healthy fats to keep you energized throughout the day.

Keto Mexican Green Chili Meatballs (Albóndigas Verdes)

Mexican Albóndigas Verdes, or green chili meatballs, are a savory, keto-friendly dish made with ground beef, cilantro, and roasted green chilies, simmered in a vibrant green chili sauce. These meatballs are low in carbs, high in flavor, and perfect for a satisfying lunch.

Ingredients:

• 1 lb ground beef (or pork)
• 1 egg
• 1/4 cup almond flour (for binding)
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/2 cup cilantro, chopped
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large bowl, combine the ground beef, egg, almond flour, cumin, oregano, garlic powder, cilantro, salt, and pepper. Mix well and form into meatballs, about 1-inch in diameter.
2. Heat a bit of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the roasted green chilies, tomatillos, and chicken broth. Bring to a simmer and cook for 5 minutes. Transfer the mixture to a blender and puree until smooth.
4. Return the meatballs to the skillet, pour the green chili sauce over them, and cover. Let them simmer for 20-25 minutes, until fully cooked through.
5. Serve the meatballs with a sprinkle of fresh cilantro or a side of low-carb veggies.

These Keto Mexican Green Chili Meatballs offer a delightful balance of rich, savory meatballs with the bright, spicy flavors of green chilies and tomatillos. This dish is perfect for a keto lunch because it’s not only low in carbs but also packed with protein and healthy fats. It’s a comforting, flavorful meal that feels indulgent while staying within your dietary goals.

Mexican Green Chili Shrimp (Camarones con Salsa Verde)

This quick and flavorful dish features succulent shrimp cooked in a fresh, tangy green chili sauce made from roasted green chilies and tomatillos. A low-carb, keto-friendly lunch option, this dish is full of bold flavors and healthy fats.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4-5 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 2 garlic cloves, minced
• 1/2 cup cilantro, chopped
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
3. Add the roasted green chilies, tomatillos, chicken broth, and lime juice. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
4. Blend the sauce with an immersion blender or transfer it to a regular blender until smooth.
5. Return the shrimp to the skillet, toss them in the green chili sauce, and cook for another 2-3 minutes to heat through.
6. Garnish with fresh cilantro and serve with a side of roasted vegetables or a fresh salad.

Camarones con Salsa Verde is a light yet flavorful dish that’s perfect for a keto-friendly lunch. The smoky heat from the green chilies, combined with the tanginess of tomatillos and the richness of shrimp, creates a meal that’s both satisfying and nutritious. This dish is quick to prepare, making it an ideal option for a busy day when you still want something fresh and full of flavor.

Keto Green Chili Beef and Cauliflower Rice Skillet

This Keto Green Chili Beef and Cauliflower Rice Skillet is a one-pan meal that combines seasoned ground beef with a zesty green chili sauce, served over a bed of cauliflower rice. It’s a simple yet flavorful meal that is low-carb, filling, and perfect for a keto lunch.

Ingredients:

• 1 lb ground beef
• 1 small head of cauliflower, grated or riced
• 5 green chilies (jalapeños or serranos), roasted and peeled
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 cup chicken broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup cilantro, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Remove excess fat if necessary.
2. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes.
3. Stir in the roasted green chilies, chicken broth, cumin, and smoked paprika. Let the mixture simmer for 5 minutes to allow the flavors to combine.
4. In a separate pan, sauté the cauliflower rice in olive oil for 3-4 minutes until tender. Season with salt and pepper.
5. Serve the seasoned beef mixture over the cauliflower rice, garnishing with fresh cilantro.

This Keto Green Chili Beef and Cauliflower Rice Skillet is a complete and satisfying meal that offers a delicious combination of flavors and textures. The seasoned beef pairs perfectly with the soft cauliflower rice, creating a low-carb alternative to traditional rice dishes. The spicy green chili sauce ties everything together, making this a great lunch option for those following a keto or low-carb lifestyle.

Keto Mexican Green Chili Pork Tacos (Tacos de Puerco en Salsa Verde)

These Keto Mexican Green Chili Pork Tacos are made with tender, slow-cooked pork in a rich green chili sauce, served in lettuce wraps instead of traditional tortillas for a low-carb, flavorful taco experience. A perfect combination of juicy pork and zesty salsa verde, these tacos are keto-friendly and ideal for a satisfying lunch.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Romaine or butter lettuce leaves (for taco wraps)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the pork and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the roasted green chilies, tomatillos, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer, then transfer the mixture to a blender and puree until smooth.
4. Return the pork to the pot and pour the green chili sauce over it. Cover and simmer on low for 1.5-2 hours, until the pork is tender and can be easily shredded.
5. Shred the pork and mix it well with the sauce. Serve in lettuce leaves as taco wraps, garnishing with fresh cilantro.

These Keto Mexican Green Chili Pork Tacos are a fantastic way to enjoy the flavors of traditional tacos while staying true to a low-carb diet. The tender pork, infused with the smoky green chilies and tomatillos, is a savory and satisfying filling. Wrapped in lettuce leaves, these tacos are a fresh, keto-friendly twist on a classic Mexican favorite.

Keto Green Chili Steak Fajitas

Keto Green Chili Steak Fajitas are a vibrant and flavorful dish made with marinated steak, sautéed bell peppers, and onions, all tossed in a tangy green chili sauce. Served on a bed of cauliflower rice or in lettuce wraps, these fajitas are a perfect low-carb lunch that packs a punch.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, combine lime juice, cumin, salt, and pepper. Add the thinly sliced flank steak and marinate for 20-30 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes until browned on all sides. Remove the steak from the skillet and set aside.
3. In the same skillet, add the bell peppers and onion, sautéing for about 5 minutes until softened.
4. Meanwhile, blend the roasted green chilies, tomatillos, chicken broth, and lime juice to create the green chili sauce.
5. Return the steak to the skillet and pour the green chili sauce over it. Toss everything together and simmer for 3-4 minutes to heat through and blend the flavors.
6. Serve the fajitas on a bed of cauliflower rice or in lettuce wraps, garnished with fresh cilantro.

Keto Green Chili Steak Fajitas are a flavorful and satisfying lunch that combines tender steak with the spicy, tangy kick of green chilies and tomatillos. The sautéed bell peppers and onions add a sweetness that balances the heat, while the cauliflower rice or lettuce wraps make it a low-carb meal. This dish is perfect for anyone craving a tasty, keto-friendly version of traditional fajitas.

Keto Green Chili Beef Casserole

This Keto Green Chili Beef Casserole is a comforting and hearty dish made with ground beef, a rich green chili sauce, and topped with cheese. It’s a low-carb, keto-friendly casserole that brings together all the flavors of Mexican cuisine in a simple, baked format perfect for lunch.

Ingredients:

• 1 lb ground beef
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Remove excess fat if necessary.
3. Add the chopped onion and garlic to the skillet and sauté until softened, about 3 minutes.
4. Meanwhile, blend the roasted green chilies, tomatillos, cumin, oregano, salt, and pepper to make the green chili sauce.
5. Stir the green chili sauce and heavy cream into the cooked beef mixture, allowing it to simmer for 5 minutes.
6. Transfer the beef mixture to a greased casserole dish and sprinkle the shredded cheese on top.
7. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh cilantro or a side of low-carb veggies.

This Keto Green Chili Beef Casserole is a cheesy, comforting dish that makes a perfect keto lunch. The ground beef, rich green chili sauce, and creamy cheese come together in a hearty casserole that’s both flavorful and filling. It’s low in carbs but high in flavor, offering a satisfying alternative to traditional casseroles.

Keto Green Chili Beef and Avocado Salad

This Keto Green Chili Beef and Avocado Salad combines tender ground beef, fresh vegetables, and a zesty green chili dressing. It’s a low-carb, flavorful dish that’s perfect for a quick and satisfying lunch. The creamy avocado adds a rich texture while the spicy green chili dressing gives it a vibrant kick.

Ingredients:

• 1 lb ground beef
• 1 avocado, diced
• 1 small cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 3 green chilies (jalapeños or serranos), roasted and peeled
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and cumin.
2. While the beef cooks, blend the roasted green chilies, lime juice, and a pinch of salt and pepper to make the dressing.
3. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
4. Once the beef is cooked, allow it to cool slightly, then add it to the salad mixture.
5. Drizzle the green chili dressing over the salad and toss to combine.
6. Serve immediately, garnished with extra cilantro if desired.

This Keto Green Chili Beef and Avocado Salad is the perfect light but filling lunch option. The combination of savory beef, fresh vegetables, and creamy avocado is both satisfying and nutritious. The tangy green chili dressing adds a flavorful kick, making this dish a delightful, keto-friendly choice that’s full of healthy fats and protein.

Keto Green Chili Zucchini Boats

Keto Green Chili Zucchini Boats are a creative and low-carb way to enjoy a Mexican-inspired meal. Zucchini halves are stuffed with a savory mixture of ground beef, green chilies, and spices, then baked to perfection and topped with cheese. These zucchini boats are perfect for a low-carb lunch that’s hearty and flavorful.

Ingredients:

• 2 large zucchinis, halved lengthwise and hollowed out
• 1 lb ground beef
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 1/2 onion, chopped
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the zucchini halves with olive oil, season with salt and pepper, and place them on a baking sheet. Roast in the oven for 10 minutes to soften.
2. While the zucchini roasts, heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
3. Add the chopped onion and sauté for 3 minutes until softened. Stir in the roasted green chilies, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
4. Remove the zucchini halves from the oven and stuff them with the beef mixture.
5. Sprinkle shredded cheese on top of the stuffed zucchinis and return to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh cilantro if desired.

Keto Green Chili Zucchini Boats are a delicious and creative way to enjoy a Mexican-inspired meal while staying low-carb. The tender zucchini acts as a perfect vessel for the savory, spicy beef filling, and the melted cheese adds a creamy touch. This dish is not only flavorful but also packed with protein and vegetables, making it an ideal keto lunch.

Keto Green Chili Chicken Casserole

Keto Green Chili Chicken Casserole is a one-pan meal packed with tender chicken, spicy green chili sauce, and a cheesy, creamy topping. It’s low in carbs but high in flavor, making it a perfect choice for a hearty and satisfying lunch.

Ingredients:

• 2 lbs chicken breast, cooked and shredded
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp cumin
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a casserole dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Stir in the roasted green chilies, chicken broth, cumin, salt, and pepper. Let it simmer for 5 minutes, then remove from heat.
4. In a large bowl, combine the shredded chicken and green chili sauce mixture. Stir in heavy cream and half of the shredded cheese. Mix well.
5. Transfer the chicken mixture to the prepared casserole dish and top with the remaining shredded cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh cilantro.

Keto Green Chili Chicken Casserole is the ultimate comfort food that’s both creamy and spicy. The tender chicken, green chili sauce, and melted cheese come together to create a rich and flavorful dish, all while staying low in carbs. This casserole is perfect for a hearty keto lunch that will leave you satisfied and energized.

Keto Green Chili Pork Carnitas

Keto Green Chili Pork Carnitas are a flavorful and tender slow-cooked pork dish infused with the bright and smoky flavors of green chilies. This dish is perfect for a low-carb lunch, as it can be served in lettuce wraps or over cauliflower rice. It’s a satisfying and versatile recipe that’s bursting with authentic Mexican flavors.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 5 green chilies (jalapeños or serranos), roasted and peeled
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• Salt and pepper to taste
• Olive oil for searing

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork chunks and sear them on all sides until golden brown, about 5-7 minutes. Remove the pork from the pot and set aside.
2. In the same pot, add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the roasted green chilies, chicken broth, cumin, oregano, smoked paprika, lime juice, salt, and pepper. Stir to combine.
4. Return the pork to the pot and bring the mixture to a simmer. Cover and cook on low heat for 2-3 hours, until the pork is fork-tender and easily shredded.
5. Shred the pork and mix it with the green chili sauce.
6. Serve the carnitas in lettuce wraps or over cauliflower rice, garnished with fresh cilantro and lime wedges.

These Keto Green Chili Pork Carnitas are a delicious and satisfying lunch option. The slow-cooked pork, infused with the smoky heat of green chilies and seasoned with cumin and oregano, creates a flavorful filling. Wrapped in lettuce or served with cauliflower rice, this dish is a great way to enjoy the rich flavors of Mexican carnitas while staying within your low-carb goals.

Keto Green Chili Chicken Enchilada Casserole

Keto Green Chili Chicken Enchilada Casserole is a low-carb twist on the traditional enchilada casserole. This casserole is layered with shredded chicken, a homemade green chili sauce, and plenty of melted cheese. It’s a cheesy, satisfying, and flavorful keto-friendly dish that’s perfect for lunch.

Ingredients:

• 2 lbs cooked chicken breast, shredded
• 6 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a casserole dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Blend the roasted green chilies, tomatillos, chicken broth, cumin, oregano, salt, and pepper to make the green chili sauce.
4. Add the green chili sauce to the skillet with the sautéed onions and garlic, and stir in the heavy cream. Simmer for 5 minutes to thicken the sauce slightly.
5. In the casserole dish, layer the shredded chicken and pour the green chili sauce over the top. Sprinkle with 1 cup of shredded cheese.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and top with the remaining 1/2 cup of cheese. Return to the oven for another 5 minutes until the cheese is golden and melted.
8. Serve hot, garnished with cilantro or a dollop of sour cream if desired.

This Keto Green Chili Chicken Enchilada Casserole is a cheesy, comforting meal that offers all the flavors of traditional enchiladas without the carbs. The creamy, spicy green chili sauce perfectly complements the tender chicken, and the melted cheese adds richness. This casserole is a fantastic choice for a keto lunch that’s both filling and flavorful.

keto Green Chili and Beef Stuffed Bell Peppers

Keto Green Chili and Beef Stuffed Bell Peppers are a healthy and satisfying lunch option. Bell peppers are stuffed with a savory mixture of ground beef, roasted green chilies, and cheese, then baked until tender. These stuffed peppers are low-carb, packed with flavor, and perfect for a keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 1/2 onion, chopped
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup tomato sauce (unsweetened)
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
3. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Stir in the roasted green chilies, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.
5. Stir in the tomato sauce and simmer for 5 minutes to combine the flavors.
6. Stuff the bell peppers with the beef and green chili mixture, pressing down gently to pack them tightly.
7. Place the stuffed peppers in a baking dish and top with shredded cheese.
8. Cover with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot, garnished with fresh cilantro if desired.

Keto Green Chili and Beef Stuffed Bell Peppers are a flavorful and satisfying lunch that’s both nutritious and low-carb. The ground beef, combined with the smoky heat of roasted green chilies, creates a delicious filling that’s perfectly complemented by the tender bell peppers and melted cheese. This dish is not only keto-friendly but also incredibly filling and perfect for meal prep.When it comes to bold, flavorful dishes, few cuisines rival the richness and spice of authentic Mexican food.

One standout ingredient in Mexican cuisine is the green chili, known for its distinctive heat and vibrant flavor.

Whether you’re preparing a hearty stew, sizzling fajitas, or a tangy salsa, the versatility of green chilies makes them a beloved staple.

In this article, we’ll dive into the world of authentic Mexican green chili recipes, exploring the rich variety of dishes that can be made using this dynamic ingredient.

From smoky roasted chilies to zesty salsas, get ready to spice up your cooking with some of the best recipes straight from Mexico’s culinary heartland.

34+ Tasty Authentic Mexican Green Chili Recipes That Will Spice Up Your Life

Exploring the authentic flavors of Mexican green chili recipes offers a delightful journey into the heart of Mexican cuisine.

With their distinctive heat, smoky undertones, and vibrant flavor, green chilies elevate any dish they touch.

Whether you’re looking to add depth to a slow-cooked stew or bring zest to a fresh salsa, these recipes are sure to become regulars in your cooking rotation

So, next time you’re in the kitchen, don’t hesitate to bring the bold flavors of Mexican green chilies to life and enjoy the mouthwatering results!

Authentic Mexican Green Chili (Chile Verde)

Chile Verde, or Green Chili, is a hearty and flavorful Mexican dish made with tender pork simmered in a tangy and spicy green sauce. This dish is perfect for a low-carb, keto lunch, as it combines healthy fats, protein, and bold flavors while being free of starchy ingredients.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 6-8 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the pork chunks and sear until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the chopped onion and garlic until softened and fragrant, about 2-3 minutes.
3. Add the roasted and peeled green chilies, tomatillos, chicken broth, cumin, and oregano to the pot. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld together.
4. Transfer the mixture to a blender and puree until smooth. Return the sauce to the pot and add the pork back in. Stir well.
5. Cover and cook on low heat for 1-2 hours, until the pork is tender and infused with the flavors of the sauce. Season with salt and pepper to taste.
6. Serve with fresh cilantro, lime wedges, and a side of low-carb veggies.

This Authentic Mexican Green Chili is a true comfort food that packs a punch of flavor and spice. With its tender pork, smoky green chilies, and fresh tomatillos, it’s a dish that’s rich in taste yet low in carbs. Perfect for a satisfying keto lunch that feels like an indulgence without the guilt.

Mexican Green Chili Chicken Stew (Sopa de Pollo con Chile Verde)

A light yet flavorful soup made with tender chicken, green chilies, and a fresh, vibrant broth. This Mexican Green Chili Chicken Stew (Sopa de Pollo con Chile Verde) offers a comforting keto-friendly meal full of protein, healthy fats, and a spicy kick.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 6 green chilies, roasted and peeled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 medium zucchini, chopped
• 1 cup cilantro, chopped
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot and add the chicken thighs. Sear on both sides until golden brown, about 5 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 2 minutes.
3. Add the roasted green chilies, cumin, and chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pot.
4. Shred the chicken and return it to the pot, along with the zucchini. Let the stew simmer for 15-20 minutes, or until the zucchini is tender.
5. Stir in the cilantro, and season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro or a dollop of sour cream if desired.

This Green Chili Chicken Stew is a flavorful, low-carb dish perfect for a keto lunch. The combination of tender chicken, zucchini, and roasted green chilies creates a warming and satisfying soup. Its vibrant flavors and comforting texture make it a great go-to meal for anyone following a low-carb lifestyle.

Keto Green Chili Beef Stir-Fry

A quick and easy keto-friendly stir-fry with tender beef and a zesty green chili sauce. This dish offers the bold flavors of Mexican cuisine without the carbs, making it an ideal lunch for those on a low-carb or keto diet.

Ingredients:

• 1 lb flank steak, thinly sliced
• 5 green chilies (jalapeños or serranos), chopped
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and chopped green chilies. Sauté for about 2-3 minutes until fragrant.
3. Stir in the cumin, paprika, and beef broth. Bring to a simmer and cook for another 5 minutes, allowing the sauce to thicken slightly.
4. Return the beef to the skillet, stirring well to coat in the sauce. Cook for an additional 2-3 minutes until the beef is fully coated and heated through.
5. Season with salt and pepper to taste and garnish with fresh cilantro.

This Keto Green Chili Beef Stir-Fry is a deliciously quick and satisfying meal with a spicy kick. The tender beef, aromatic spices, and vibrant green chilies make this dish perfect for a flavorful keto lunch. It’s a great option when you want something hearty but low in carbs, and it’s full of protein and healthy fats to keep you energized throughout the day.

Keto Mexican Green Chili Meatballs (Albóndigas Verdes)

Mexican Albóndigas Verdes, or green chili meatballs, are a savory, keto-friendly dish made with ground beef, cilantro, and roasted green chilies, simmered in a vibrant green chili sauce. These meatballs are low in carbs, high in flavor, and perfect for a satisfying lunch.

Ingredients:

• 1 lb ground beef (or pork)
• 1 egg
• 1/4 cup almond flour (for binding)
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/2 cup cilantro, chopped
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large bowl, combine the ground beef, egg, almond flour, cumin, oregano, garlic powder, cilantro, salt, and pepper. Mix well and form into meatballs, about 1-inch in diameter.
2. Heat a bit of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the roasted green chilies, tomatillos, and chicken broth. Bring to a simmer and cook for 5 minutes. Transfer the mixture to a blender and puree until smooth.
4. Return the meatballs to the skillet, pour the green chili sauce over them, and cover. Let them simmer for 20-25 minutes, until fully cooked through.
5. Serve the meatballs with a sprinkle of fresh cilantro or a side of low-carb veggies.

These Keto Mexican Green Chili Meatballs offer a delightful balance of rich, savory meatballs with the bright, spicy flavors of green chilies and tomatillos. This dish is perfect for a keto lunch because it’s not only low in carbs but also packed with protein and healthy fats. It’s a comforting, flavorful meal that feels indulgent while staying within your dietary goals.

Mexican Green Chili Shrimp (Camarones con Salsa Verde)

This quick and flavorful dish features succulent shrimp cooked in a fresh, tangy green chili sauce made from roasted green chilies and tomatillos. A low-carb, keto-friendly lunch option, this dish is full of bold flavors and healthy fats.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4-5 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 2 garlic cloves, minced
• 1/2 cup cilantro, chopped
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
3. Add the roasted green chilies, tomatillos, chicken broth, and lime juice. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
4. Blend the sauce with an immersion blender or transfer it to a regular blender until smooth.
5. Return the shrimp to the skillet, toss them in the green chili sauce, and cook for another 2-3 minutes to heat through.
6. Garnish with fresh cilantro and serve with a side of roasted vegetables or a fresh salad.

Camarones con Salsa Verde is a light yet flavorful dish that’s perfect for a keto-friendly lunch. The smoky heat from the green chilies, combined with the tanginess of tomatillos and the richness of shrimp, creates a meal that’s both satisfying and nutritious. This dish is quick to prepare, making it an ideal option for a busy day when you still want something fresh and full of flavor.

Keto Green Chili Beef and Cauliflower Rice Skillet

This Keto Green Chili Beef and Cauliflower Rice Skillet is a one-pan meal that combines seasoned ground beef with a zesty green chili sauce, served over a bed of cauliflower rice. It’s a simple yet flavorful meal that is low-carb, filling, and perfect for a keto lunch.

Ingredients:

• 1 lb ground beef
• 1 small head of cauliflower, grated or riced
• 5 green chilies (jalapeños or serranos), roasted and peeled
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 cup chicken broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup cilantro, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Remove excess fat if necessary.
2. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes.
3. Stir in the roasted green chilies, chicken broth, cumin, and smoked paprika. Let the mixture simmer for 5 minutes to allow the flavors to combine.
4. In a separate pan, sauté the cauliflower rice in olive oil for 3-4 minutes until tender. Season with salt and pepper.
5. Serve the seasoned beef mixture over the cauliflower rice, garnishing with fresh cilantro.

This Keto Green Chili Beef and Cauliflower Rice Skillet is a complete and satisfying meal that offers a delicious combination of flavors and textures. The seasoned beef pairs perfectly with the soft cauliflower rice, creating a low-carb alternative to traditional rice dishes. The spicy green chili sauce ties everything together, making this a great lunch option for those following a keto or low-carb lifestyle.

Keto Mexican Green Chili Pork Tacos (Tacos de Puerco en Salsa Verde)

These Keto Mexican Green Chili Pork Tacos are made with tender, slow-cooked pork in a rich green chili sauce, served in lettuce wraps instead of traditional tortillas for a low-carb, flavorful taco experience. A perfect combination of juicy pork and zesty salsa verde, these tacos are keto-friendly and ideal for a satisfying lunch.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Romaine or butter lettuce leaves (for taco wraps)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the pork and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the roasted green chilies, tomatillos, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer, then transfer the mixture to a blender and puree until smooth.
4. Return the pork to the pot and pour the green chili sauce over it. Cover and simmer on low for 1.5-2 hours, until the pork is tender and can be easily shredded.
5. Shred the pork and mix it well with the sauce. Serve in lettuce leaves as taco wraps, garnishing with fresh cilantro.

These Keto Mexican Green Chili Pork Tacos are a fantastic way to enjoy the flavors of traditional tacos while staying true to a low-carb diet. The tender pork, infused with the smoky green chilies and tomatillos, is a savory and satisfying filling. Wrapped in lettuce leaves, these tacos are a fresh, keto-friendly twist on a classic Mexican favorite.

Keto Green Chili Steak Fajitas

Keto Green Chili Steak Fajitas are a vibrant and flavorful dish made with marinated steak, sautéed bell peppers, and onions, all tossed in a tangy green chili sauce. Served on a bed of cauliflower rice or in lettuce wraps, these fajitas are a perfect low-carb lunch that packs a punch.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, combine lime juice, cumin, salt, and pepper. Add the thinly sliced flank steak and marinate for 20-30 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes until browned on all sides. Remove the steak from the skillet and set aside.
3. In the same skillet, add the bell peppers and onion, sautéing for about 5 minutes until softened.
4. Meanwhile, blend the roasted green chilies, tomatillos, chicken broth, and lime juice to create the green chili sauce.
5. Return the steak to the skillet and pour the green chili sauce over it. Toss everything together and simmer for 3-4 minutes to heat through and blend the flavors.
6. Serve the fajitas on a bed of cauliflower rice or in lettuce wraps, garnished with fresh cilantro.

Keto Green Chili Steak Fajitas are a flavorful and satisfying lunch that combines tender steak with the spicy, tangy kick of green chilies and tomatillos. The sautéed bell peppers and onions add a sweetness that balances the heat, while the cauliflower rice or lettuce wraps make it a low-carb meal. This dish is perfect for anyone craving a tasty, keto-friendly version of traditional fajitas.

Keto Green Chili Beef Casserole

This Keto Green Chili Beef Casserole is a comforting and hearty dish made with ground beef, a rich green chili sauce, and topped with cheese. It’s a low-carb, keto-friendly casserole that brings together all the flavors of Mexican cuisine in a simple, baked format perfect for lunch.

Ingredients:

• 1 lb ground beef
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Remove excess fat if necessary.
3. Add the chopped onion and garlic to the skillet and sauté until softened, about 3 minutes.
4. Meanwhile, blend the roasted green chilies, tomatillos, cumin, oregano, salt, and pepper to make the green chili sauce.
5. Stir the green chili sauce and heavy cream into the cooked beef mixture, allowing it to simmer for 5 minutes.
6. Transfer the beef mixture to a greased casserole dish and sprinkle the shredded cheese on top.
7. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh cilantro or a side of low-carb veggies.

This Keto Green Chili Beef Casserole is a cheesy, comforting dish that makes a perfect keto lunch. The ground beef, rich green chili sauce, and creamy cheese come together in a hearty casserole that’s both flavorful and filling. It’s low in carbs but high in flavor, offering a satisfying alternative to traditional casseroles.

Keto Green Chili Beef and Avocado Salad

This Keto Green Chili Beef and Avocado Salad combines tender ground beef, fresh vegetables, and a zesty green chili dressing. It’s a low-carb, flavorful dish that’s perfect for a quick and satisfying lunch. The creamy avocado adds a rich texture while the spicy green chili dressing gives it a vibrant kick.

Ingredients:

• 1 lb ground beef
• 1 avocado, diced
• 1 small cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 3 green chilies (jalapeños or serranos), roasted and peeled
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and cumin.
2. While the beef cooks, blend the roasted green chilies, lime juice, and a pinch of salt and pepper to make the dressing.
3. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
4. Once the beef is cooked, allow it to cool slightly, then add it to the salad mixture.
5. Drizzle the green chili dressing over the salad and toss to combine.
6. Serve immediately, garnished with extra cilantro if desired.

This Keto Green Chili Beef and Avocado Salad is the perfect light but filling lunch option. The combination of savory beef, fresh vegetables, and creamy avocado is both satisfying and nutritious. The tangy green chili dressing adds a flavorful kick, making this dish a delightful, keto-friendly choice that’s full of healthy fats and protein.

Keto Green Chili Zucchini Boats

Keto Green Chili Zucchini Boats are a creative and low-carb way to enjoy a Mexican-inspired meal. Zucchini halves are stuffed with a savory mixture of ground beef, green chilies, and spices, then baked to perfection and topped with cheese. These zucchini boats are perfect for a low-carb lunch that’s hearty and flavorful.

Ingredients:

• 2 large zucchinis, halved lengthwise and hollowed out
• 1 lb ground beef
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 1/2 onion, chopped
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the zucchini halves with olive oil, season with salt and pepper, and place them on a baking sheet. Roast in the oven for 10 minutes to soften.
2. While the zucchini roasts, heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
3. Add the chopped onion and sauté for 3 minutes until softened. Stir in the roasted green chilies, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
4. Remove the zucchini halves from the oven and stuff them with the beef mixture.
5. Sprinkle shredded cheese on top of the stuffed zucchinis and return to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh cilantro if desired.

Keto Green Chili Zucchini Boats are a delicious and creative way to enjoy a Mexican-inspired meal while staying low-carb. The tender zucchini acts as a perfect vessel for the savory, spicy beef filling, and the melted cheese adds a creamy touch. This dish is not only flavorful but also packed with protein and vegetables, making it an ideal keto lunch.

Keto Green Chili Chicken Casserole

Keto Green Chili Chicken Casserole is a one-pan meal packed with tender chicken, spicy green chili sauce, and a cheesy, creamy topping. It’s low in carbs but high in flavor, making it a perfect choice for a hearty and satisfying lunch.

Ingredients:

• 2 lbs chicken breast, cooked and shredded
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp cumin
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a casserole dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Stir in the roasted green chilies, chicken broth, cumin, salt, and pepper. Let it simmer for 5 minutes, then remove from heat.
4. In a large bowl, combine the shredded chicken and green chili sauce mixture. Stir in heavy cream and half of the shredded cheese. Mix well.
5. Transfer the chicken mixture to the prepared casserole dish and top with the remaining shredded cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh cilantro.

Keto Green Chili Chicken Casserole is the ultimate comfort food that’s both creamy and spicy. The tender chicken, green chili sauce, and melted cheese come together to create a rich and flavorful dish, all while staying low in carbs. This casserole is perfect for a hearty keto lunch that will leave you satisfied and energized.

Keto Green Chili Pork Carnitas

Keto Green Chili Pork Carnitas are a flavorful and tender slow-cooked pork dish infused with the bright and smoky flavors of green chilies. This dish is perfect for a low-carb lunch, as it can be served in lettuce wraps or over cauliflower rice. It’s a satisfying and versatile recipe that’s bursting with authentic Mexican flavors.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 5 green chilies (jalapeños or serranos), roasted and peeled
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• Salt and pepper to taste
• Olive oil for searing

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork chunks and sear them on all sides until golden brown, about 5-7 minutes. Remove the pork from the pot and set aside.
2. In the same pot, add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the roasted green chilies, chicken broth, cumin, oregano, smoked paprika, lime juice, salt, and pepper. Stir to combine.
4. Return the pork to the pot and bring the mixture to a simmer. Cover and cook on low heat for 2-3 hours, until the pork is fork-tender and easily shredded.
5. Shred the pork and mix it with the green chili sauce.
6. Serve the carnitas in lettuce wraps or over cauliflower rice, garnished with fresh cilantro and lime wedges.

These Keto Green Chili Pork Carnitas are a delicious and satisfying lunch option. The slow-cooked pork, infused with the smoky heat of green chilies and seasoned with cumin and oregano, creates a flavorful filling. Wrapped in lettuce or served with cauliflower rice, this dish is a great way to enjoy the rich flavors of Mexican carnitas while staying within your low-carb goals.

Keto Green Chili Chicken Enchilada Casserole

Keto Green Chili Chicken Enchilada Casserole is a low-carb twist on the traditional enchilada casserole. This casserole is layered with shredded chicken, a homemade green chili sauce, and plenty of melted cheese. It’s a cheesy, satisfying, and flavorful keto-friendly dish that’s perfect for lunch.

Ingredients:

• 2 lbs cooked chicken breast, shredded
• 6 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a casserole dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Blend the roasted green chilies, tomatillos, chicken broth, cumin, oregano, salt, and pepper to make the green chili sauce.
4. Add the green chili sauce to the skillet with the sautéed onions and garlic, and stir in the heavy cream. Simmer for 5 minutes to thicken the sauce slightly.
5. In the casserole dish, layer the shredded chicken and pour the green chili sauce over the top. Sprinkle with 1 cup of shredded cheese.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and top with the remaining 1/2 cup of cheese. Return to the oven for another 5 minutes until the cheese is golden and melted.
8. Serve hot, garnished with cilantro or a dollop of sour cream if desired.

This Keto Green Chili Chicken Enchilada Casserole is a cheesy, comforting meal that offers all the flavors of traditional enchiladas without the carbs. The creamy, spicy green chili sauce perfectly complements the tender chicken, and the melted cheese adds richness. This casserole is a fantastic choice for a keto lunch that’s both filling and flavorful.

keto Green Chili and Beef Stuffed Bell Peppers

Keto Green Chili and Beef Stuffed Bell Peppers are a healthy and satisfying lunch option. Bell peppers are stuffed with a savory mixture of ground beef, roasted green chilies, and cheese, then baked until tender. These stuffed peppers are low-carb, packed with flavor, and perfect for a keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 1/2 onion, chopped
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup tomato sauce (unsweetened)
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
3. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Stir in the roasted green chilies, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.
5. Stir in the tomato sauce and simmer for 5 minutes to combine the flavors.
6. Stuff the bell peppers with the beef and green chili mixture, pressing down gently to pack them tightly.
7. Place the stuffed peppers in a baking dish and top with shredded cheese.
8. Cover with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot, garnished with fresh cilantro if desired.

Keto Green Chili and Beef Stuffed Bell Peppers are a flavorful and satisfying lunch that’s both nutritious and low-carb. The ground beef, combined with the smoky heat of roasted green chilies, creates a delicious filling that’s perfectly complemented by the tender bell peppers and melted cheese. This dish is not only keto-friendly but also incredibly filling and perfect for meal prep.

Gorditas, a staple of Mexican cuisine, are delightful pockets of flavor that have captivated taste buds for generations.

These soft, thick tortillas are often stuffed with a variety of savory fillings, from slow-cooked meats to rich cheeses, making them a versatile and comforting meal.

Whether enjoyed as a snack or a full meal, gorditas hold a special place in the hearts of many who appreciate authentic Mexican flavors.

In this article, we’ll explore 25+ authentic Mexican gorditas recipes that showcase the true essence of Mexican cooking.

From traditional fillings to innovative twists, these recipes will bring the rich tastes of Mexico right to your kitchen.

25+ Mouthwetring Authentic Mexican Gorditas Recipes You Need to Try

Gorditas are more than just a meal—they’re a cultural experience.

With these 25+ authentic Mexican gordita recipes, you’ll have a diverse range of flavors and fillings to explore.

Whether you’re craving something classic like carnitas or looking to experiment with a new twist, these recipes offer something for everyone.

So, gather your ingredients, roll up your sleeves, and dive into the delicious world of Mexican gorditas.

Your taste buds will thank you!

Low-Carb Keto Mexican Gorditas with Pork Carnitas

These low-carb keto gorditas are a healthier twist on the traditional Mexican gordita, made with almond flour instead of masa harina. Filled with tender, flavorful pork carnitas, these gorditas are a perfect keto lunch option, packed with protein and healthy fats.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil
• 2 cups pork carnitas (shredded, cooked)
• Salsa (optional, for serving)
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water. Mix until a dough forms. If the dough is too dry, add more water in small amounts.
3. Divide the dough into 6-8 equal portions and shape each portion into a ball.
4. Flatten each dough ball with your hands to form thick discs (about 1/2 inch thick).
5. Heat a skillet over medium heat and add olive oil. Once hot, cook each gordita for 2-3 minutes on each side, until golden brown.
6. Once cooked, remove from the skillet and set aside to cool slightly.
7. Fill each gordita with the shredded pork carnitas. Optionally, top with salsa and cilantro.
8. Serve warm and enjoy!

These keto-friendly pork carnitas gorditas are a delicious and satisfying alternative to traditional gorditas. With the almond and coconut flour base, you get the same satisfying texture without the carbs. The rich, juicy pork carnitas add an authentic Mexican flair, and the optional salsa and cilantro bring fresh, vibrant flavors. This recipe is perfect for anyone following a low-carb or keto diet, making it a great lunch option that’s filling, nutritious, and incredibly flavorful.

keto Mexican Gorditas with Ground Beef and Cheese

This keto gordita recipe uses a simple almond flour dough stuffed with seasoned ground beef and cheese for a savory, low-carb meal. It’s the perfect option for a quick, satisfying lunch with authentic Mexican flavors that won’t derail your keto goals.

Ingredients:

• 2 cups almond flour
• 1/4 cup psyllium husk powder (for structure)
• 1/2 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup water (or more for desired dough consistency)
• 1 tablespoon olive oil (for cooking)
• 1 lb ground beef (cooked and seasoned)
• 1 cup shredded cheddar cheese
• Sour cream (optional, for serving)
• Avocado slices (optional, for garnish)

Instructions:

1. In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, garlic powder, onion powder, and salt.
2. Add the eggs and water, stirring until a dough forms. Add more water if the dough is too dry.
3. Divide the dough into 6-8 portions and roll into balls. Flatten each ball to form a disc.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes per side until golden brown.
5. Once cooked, remove from the skillet and allow them to cool slightly.
6. While the gorditas cool, cook the ground beef until fully browned. Season with your preferred taco seasoning.
7. Slice open each gordita and fill with ground beef and shredded cheese.
8. Optionally, serve with sour cream and avocado slices for added richness.

These keto gorditas filled with ground beef and cheese make for a hearty and satisfying low-carb lunch. The almond flour-based dough ensures that the gorditas are soft and chewy, while the seasoned ground beef and melty cheese provide a rich and savory filling. Topped with sour cream and fresh avocado, this dish is a true Mexican comfort food reimagined for a keto diet. It’s an easy, quick recipe that will satisfy cravings for something flavorful and filling while sticking to your low-carb goals.

Keto Mexican Gorditas with Chicken and Guacamole

For a lighter, yet equally delicious keto gordita, this recipe features tender chicken breast and creamy guacamole stuffed into low-carb almond flour gorditas. It’s the perfect way to enjoy a Mexican classic while keeping it fresh and healthy.

Ingredients:

• 2 cups almond flour
• 1 tablespoon coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water
• 1 tablespoon olive oil (for cooking)
• 2 chicken breasts (cooked and shredded)
• 1/2 cup guacamole (store-bought or homemade)
• Lime wedges (optional, for serving)
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a bowl, mix almond flour, coconut flour, baking powder, cumin, and salt.
2. Add eggs and warm water, mixing until a dough forms. If the dough feels too dry, add a little more water.
3. Divide the dough into 6-8 portions, rolling them into balls and flattening them into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for about 2-3 minutes on each side, or until golden brown.
5. While the gorditas cool, shred the cooked chicken breasts.
6. Once the gorditas are ready, cut a slit in the center of each one and stuff with shredded chicken and a generous amount of guacamole.
7. Serve with lime wedges and cilantro, if desired.

These keto gorditas with chicken and guacamole offer a fresh and satisfying meal perfect for lunch. The almond flour gorditas are soft and substantial, creating a great base for the lean, shredded chicken. The guacamole adds a creamy, tangy contrast, enhancing the flavors of the chicken while keeping the meal light. This recipe is full of healthy fats, protein, and flavor, making it an ideal choice for anyone on a keto diet or anyone looking to enjoy a delicious Mexican-inspired meal without the carbs.

Keto Mexican Gorditas with Shrimp and Avocado

These keto gorditas are a seafood lover’s dream, filled with sautéed shrimp and creamy avocado. The low-carb almond flour gorditas provide the perfect vehicle for the succulent shrimp, making it a refreshing yet hearty keto lunch option that’s rich in protein and healthy fats.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 1 lb shrimp (peeled and deveined)
• 1 tablespoon lime juice
• 1 ripe avocado (sliced)
• Fresh cilantro (optional, for garnish)
• Salsa (optional, for serving)

Instructions:

1. In a bowl, combine almond flour, coconut flour, baking powder, garlic powder, cayenne pepper, and salt.
2. Add the eggs and water, mixing to form a dough. Add more water if the dough is too thick.
3. Divide the dough into 6-8 portions and flatten each portion into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes on each side until golden brown.
5. In another skillet, sauté the shrimp in olive oil over medium-high heat, seasoning with lime juice and salt. Cook for 2-3 minutes per side, until pink and opaque.
6. Once the gorditas are ready, slice them open and stuff with sautéed shrimp and avocado slices.
7. Serve with fresh cilantro and salsa, if desired.

These shrimp and avocado-filled keto gorditas are the perfect combination of light and satisfying. The almond flour gorditas provide a subtle, nutty base that complements the flavorful shrimp, while the creamy avocado adds a refreshing contrast. This dish is not only low in carbs but also packed with healthy fats and lean protein, making it a great option for anyone following a keto diet or simply looking for a fresh, delicious lunch. The addition of cilantro and salsa adds an extra burst of flavor to complete the dish.

Keto Mexican Gorditas with Chorizo and Eggs

This keto gordita recipe is a savory breakfast or lunch option, featuring spicy, flavorful chorizo and scrambled eggs. The low-carb almond flour gorditas provide the perfect vessel for this hearty and satisfying filling, delivering a traditional Mexican flavor in a keto-friendly format.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs (for dough)
• 1/4 cup water
• 1 tablespoon olive oil (for cooking)
• 1 lb chorizo sausage (crumbled)
• 4 large eggs (for filling)
• Fresh cilantro (optional, for garnish)
• Hot sauce (optional, for serving)

Instructions:

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and water, mixing until the dough forms. Adjust the water as needed for a dough-like consistency.
3. Divide the dough into 6-8 equal portions, rolling them into balls and flattening each into discs.
4. Heat olive oil in a skillet over medium heat. Cook the gorditas for 3-4 minutes on each side until golden brown.
5. In another skillet, cook the chorizo over medium heat, breaking it up as it cooks until fully browned and crispy.
6. Crack the eggs into the skillet with the cooked chorizo, and scramble together until the eggs are cooked through.
7. Once the gorditas are cooked, slice them open and fill with the chorizo and scrambled eggs mixture.
8. Optionally, garnish with fresh cilantro and drizzle with hot sauce before serving.

These keto gorditas with chorizo and eggs bring together bold, flavorful ingredients in a low-carb, satisfying dish. The almond flour gorditas provide a hearty base for the spicy chorizo and scrambled eggs, creating a filling meal that’s perfect for breakfast, lunch, or dinner. With the rich flavors of chorizo and eggs, this dish offers a delicious and comforting way to stay on track with your keto goals while enjoying authentic Mexican flavors. The cilantro and hot sauce bring extra zest, rounding out the meal perfectly.

Keto Mexican Gorditas with Beef Fajita Filling

These keto gorditas filled with beef fajitas are a flavorful and satisfying lunch option. The almond flour gorditas provide a soft, low-carb base, while the marinated beef fajita filling delivers smoky, spicy, and savory flavors that are sure to satisfy your cravings for authentic Mexican cuisine.

Ingredients:

• 2 cups almond flour
• 1/4 cup psyllium husk powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup water (adjust for dough consistency)
• 1 tablespoon olive oil (for cooking)
• 1 lb flank steak (thinly sliced)
• 1 bell pepper (sliced)
• 1 onion (sliced)
• 1 tablespoon fajita seasoning (or homemade)
• 2 tablespoons lime juice
• Sour cream (optional, for serving)
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
2. Add the eggs and water, mixing to form a dough. Adjust the water to achieve a dough consistency.
3. Divide the dough into 6-8 portions and roll each into a ball. Flatten the balls into discs.
4. Heat olive oil in a skillet over medium heat. Cook the gorditas for 3-4 minutes per side until golden brown.
5. In another skillet, heat olive oil and sauté the sliced beef, bell pepper, and onion. Add the fajita seasoning and lime juice, cooking for 5-7 minutes until the beef is cooked through and vegetables are tender.
6. Once the gorditas are done, slice them open and stuff with the beef fajita mixture.
7. Serve with sour cream and cilantro for extra flavor.

These keto beef fajita gorditas are a perfect fusion of traditional Mexican flavors and keto-friendly ingredients. The almond flour gorditas are light and soft, providing the ideal base for the smoky, spiced beef and vegetables. The lime juice adds a touch of freshness, while the sour cream and cilantro enhance the overall experience. This recipe is an excellent choice for a satisfying and flavorful low-carb lunch, keeping you full and energized without compromising on taste or texture.

Keto Mexican Gorditas with Grilled Chicken and Pico de Gallo

These keto gorditas are filled with succulent grilled chicken and fresh, vibrant pico de gallo. The almond flour gorditas provide a soft and chewy base that complements the flavorful grilled chicken and tangy pico de gallo, making this a light yet satisfying meal.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 2 boneless, skinless chicken breasts (grilled and sliced)
• 1/2 cup pico de gallo (freshly made with tomatoes, onion, cilantro, lime, and jalapeño)
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until a dough forms. Adjust the water as needed for the right consistency.
3. Divide the dough into 6-8 portions, rolling each into a ball, then flatten into discs.
4. Heat olive oil in a skillet over medium heat. Cook the gorditas for 3-4 minutes on each side until golden brown.
5. While the gorditas cook, grill the chicken breasts and slice them thinly.
6. Once the gorditas are done, slice them open and fill with grilled chicken and a generous amount of pico de gallo.
7. Garnish with fresh cilantro, if desired, and serve.

These grilled chicken and pico de gallo-filled keto gorditas offer a light yet flavorful meal perfect for any time of day. The combination of juicy, grilled chicken and the refreshing, zesty pico de gallo makes each bite a burst of flavor. The almond flour gorditas provide a soft and satisfying base, making this dish a great option for a low-carb lunch or dinner. It’s fresh, filling, and bursting with traditional Mexican flavors, all while keeping the carbs in check.

Keto Mexican Gorditas with Beef and Avocado Salsa

These keto gorditas are filled with savory, seasoned beef and topped with a creamy avocado salsa. The almond flour gorditas provide a perfect low-carb base for the rich, flavorful beef, and the avocado salsa adds a creamy, refreshing finish, making this a delicious, satisfying lunch option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 1 lb ground beef (cooked and seasoned)
• 1 avocado (diced)
• 1/2 cup diced tomato
• 1/4 cup chopped red onion
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and water, stirring until a dough forms. Adjust the water as needed to get the right consistency.
3. Divide the dough into 6-8 equal portions, roll them into balls, and flatten them into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes per side until golden brown.
5. While the gorditas cook, prepare the avocado salsa by combining the diced avocado, tomato, red onion, lime juice, cilantro, salt, and pepper in a bowl.
6. Once the gorditas are ready, slice them open and fill with the cooked, seasoned ground beef.
7. Top with the creamy avocado salsa and serve immediately.

These beef and avocado salsa-filled keto gorditas are the ultimate combination of rich, savory beef and creamy, tangy avocado salsa. The almond flour gorditas are soft and satisfyingly chewy, providing a perfect base for the flavorful beef. The avocado salsa brings a refreshing, creamy contrast that perfectly balances the richness of the beef. This dish is not only keto-friendly but also incredibly flavorful, making it an excellent choice for anyone craving a comforting, low-carb Mexican meal.

Keto Mexican Gorditas with Carnitas and Chipotle Cream

This keto gordita recipe features tender, slow-cooked carnitas paired with a smoky chipotle cream sauce. The almond flour gorditas provide a soft base, while the rich, juicy carnitas and smoky cream sauce offer a satisfying, flavorful meal that’s perfect for a low-carb lunch.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 2 cups pork carnitas (slow-cooked and shredded)
• 1/4 cup sour cream
• 1 tablespoon chipotle in adobo sauce (minced)
• 1 teaspoon lime juice
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until the dough comes together. Adjust the water if necessary for the right dough consistency.
3. Divide the dough into 6-8 portions, rolling them into balls, then flattening them into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes on each side until golden brown.
5. In a small bowl, combine sour cream, minced chipotle in adobo sauce, and lime juice to make the chipotle cream sauce.
6. Once the gorditas are cooked, slice them open and fill with the shredded carnitas.
7. Drizzle the chipotle cream sauce over the carnitas and garnish with cilantro, if desired.

These keto carnitas gorditas with chipotle cream bring a smoky, spicy, and savory depth of flavor that perfectly balances the tender, juicy pork. The almond flour gorditas provide a chewy and satisfying base, while the chipotle cream sauce adds a creamy and slightly spicy kick to each bite. This recipe is perfect for a low-carb lunch or dinner and gives you a taste of authentic Mexican flavors without the carbs. It’s rich, satisfying, and a great way to indulge in comfort food while staying on track with your keto goals.

Keto Mexican Gorditas with Zucchini and Cheese

These keto gorditas are filled with a flavorful mixture of sautéed zucchini and melted cheese, making them a light yet satisfying option for a low-carb lunch. The almond flour gorditas provide a soft base, while the zucchini and cheese combination adds a creamy and savory filling.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 2 zucchinis (sliced and sautéed)
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until a dough forms. Adjust the water as needed for the right dough consistency.
3. Divide the dough into 6-8 portions, rolling them into balls, then flattening them into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes on each side until golden brown.
5. While the gorditas cook, sauté the zucchini slices in olive oil over medium heat for about 5-7 minutes until soft and tender. Season with garlic powder and salt.
6. Once the zucchini is cooked, stir in the shredded mozzarella cheese and green onions, allowing the cheese to melt into the mixture.
7. Once the gorditas are done, slice them open and fill with the zucchini and cheese mixture.
8. Garnish with fresh cilantro, if desired, and serve.

These keto gorditas with zucchini and cheese offer a light yet satisfying meal that is perfect for those looking for a low-carb vegetarian option. The almond flour gorditas provide a soft and chewy base, while the zucchini and melted mozzarella offer a creamy and savory filling. This dish is an excellent way to enjoy a flavorful meal without the carbs, and the fresh cilantro adds a touch of brightness. It’s a great option for a quick lunch that’s both healthy and delicious.

Keto Mexican Gorditas with Spicy Tofu and Avocado

This keto gordita recipe features spicy tofu and creamy avocado as the filling, making it a perfect plant-based lunch option. The almond flour gorditas are a satisfying base for the spicy, crispy tofu, while the avocado adds a smooth and refreshing contrast.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 1 block firm tofu (pressed and cubed)
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1 tablespoon soy sauce or tamari
• 1 ripe avocado (sliced)
• Lime wedges (optional, for serving)
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until a dough forms. Adjust the water as needed to get the right dough consistency.
3. Divide the dough into 6-8 portions, rolling them into balls, then flattening them into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes on each side until golden brown.
5. While the gorditas cook, heat olive oil in another skillet and sauté the tofu cubes until crispy and golden brown, about 8-10 minutes.
6. Once the tofu is crispy, season with chili powder, cayenne pepper, and soy sauce. Stir to coat evenly.
7. Once the gorditas are done, slice them open and stuff with the spicy tofu and avocado slices.
8. Serve with lime wedges and cilantro, if desired.

These keto gorditas with spicy tofu and avocado are a great plant-based option for a low-carb lunch. The crispy tofu provides a satisfying texture, while the avocado adds a creamy contrast, making each bite a perfect balance of flavors. The almond flour gorditas offer a soft and chewy base, allowing the spicy tofu and refreshing avocado to shine. This dish is not only keto-friendly but also packed with plant-based protein and healthy fats, making it a filling and nutritious meal.

Keto Mexican Gorditas with Turkey and Jalapeño Cream Cheese

These keto gorditas are filled with seasoned ground turkey and topped with a spicy jalapeño cream cheese, creating a flavorful and satisfying meal. The almond flour gorditas provide a soft base for the turkey filling, while the creamy, spicy sauce adds a zesty kick.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 1 lb ground turkey (cooked and seasoned)
• 4 oz cream cheese (softened)
• 1-2 jalapeños (finely chopped)
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions:

1. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until a dough forms. Adjust the water if needed for the desired dough consistency.
3. Divide the dough into 6-8 portions and roll each into a ball, then flatten into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes on each side until golden brown.
5. While the gorditas cook, prepare the jalapeño cream cheese by mixing the softened cream cheese, chopped jalapeños, and lime juice in a bowl.
6. Once the gorditas are done, slice them open and fill with the cooked ground turkey.
7. Top with a generous spoonful of the jalapeño cream cheese and garnish with cilantro.
8. Serve immediately and enjoy.

These turkey-filled keto gorditas with jalapeño cream cheese are bursting with flavor and perfect for a low-carb lunch. The seasoned turkey provides a savory and satisfying filling, while the creamy, spicy jalapeño cream cheese adds a delicious kick. The almond flour gorditas are soft and chewy, offering the perfect base for this hearty filling. This dish is packed with protein and healthy fats, making it a great choice for anyone following a keto diet or looking for a flavorful, low-carb meal.

Keto Mexican Gorditas with Grilled Veggies and Cotija Cheese

These keto gorditas feature a delicious filling of grilled vegetables and crumbled Cotija cheese. The almond flour gorditas serve as the perfect soft base, while the smoky grilled veggies and salty Cotija cheese create a balanced and flavorful low-carb dish. This recipe is perfect for those craving a vegetarian, keto-friendly meal with bold Mexican flavors.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 1 zucchini (sliced)
• 1 bell pepper (sliced)
• 1 red onion (sliced)
• 1 tablespoon olive oil (for grilling)
• 1/2 cup Cotija cheese (crumbled)
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until a dough forms. Adjust the water if needed to reach the desired consistency.
3. Divide the dough into 6-8 portions, rolling them into balls and flattening them into discs.
4. Heat olive oil in a skillet over medium heat. Cook each gordita for 3-4 minutes per side until golden brown.
5. While the gorditas cook, toss the zucchini, bell pepper, and red onion slices in olive oil and grill them on a grill pan or outdoor grill for 5-7 minutes until tender and slightly charred.
6. Once the gorditas are done, slice them open and stuff with the grilled vegetables.
7. Top with crumbled Cotija cheese and fresh cilantro, if desired.
8. Serve and enjoy!

These grilled veggie and Cotija cheese-filled keto gorditas offer a flavorful and satisfying vegetarian meal. The smoky, grilled vegetables are complemented by the creamy, crumbly Cotija cheese, while the soft almond flour gorditas provide a perfect low-carb base. This dish is packed with healthy vegetables and healthy fats, making it a great option for anyone looking for a nutritious, keto-friendly lunch or dinner. The addition of fresh cilantro enhances the freshness and ties all the flavors together.

Keto Mexican Gorditas with Chicken Mole

These keto gorditas are filled with succulent chicken and a rich, complex mole sauce. The almond flour gorditas provide a chewy base, while the savory and slightly sweet mole adds depth to the chicken, making this a flavorful and comforting low-carb meal with a classic Mexican twist.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 2 chicken breasts (cooked and shredded)
• 1/2 cup mole sauce (store-bought or homemade)
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until a dough forms. Adjust the water to get the right dough consistency.
3. Divide the dough into 6-8 portions, rolling each into a ball, then flattening them into discs.
4. Heat olive oil in a skillet over medium heat. Cook the gorditas for 3-4 minutes per side until golden brown.
5. While the gorditas cook, heat the mole sauce in a separate pan and stir in the shredded chicken, allowing it to absorb the flavors of the sauce.
6. Once the gorditas are ready, slice them open and stuff with the chicken mole mixture.
7. Garnish with fresh cilantro and serve with lime wedges, if desired.

hese keto chicken mole gorditas offer a rich and flavorful take on a traditional Mexican dish. The tender, shredded chicken coated in savory mole sauce is perfectly complemented by the soft almond flour gorditas, making each bite deliciously satisfying. The mole sauce, with its complex layers of flavor, brings an authentic touch to this keto-friendly meal. It’s a perfect dish for those craving comfort food with a twist while staying within their low-carb, keto lifestyle.

Keto Mexican Gorditas with Chia and Lime Chicken

keto gorditas are filled with flavorful chia and lime marinated chicken, creating a refreshing and tangy dish. The almond flour gorditas provide a soft base, while the zesty chicken adds protein and healthy fats, making this a light and satisfying low-carb meal.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup warm water (adjust as needed)
• 1 tablespoon olive oil (for cooking)
• 2 boneless, skinless chicken breasts (marinated and grilled)
• 1 tablespoon chia seeds
• 1 tablespoon lime juice (from fresh limes)
• 1/2 teaspoon garlic powder
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
2. Add the eggs and warm water, mixing until the dough forms. Adjust the water as necessary for a soft dough consistency.
3. Divide the dough into 6-8 portions, rolling them into balls, and then flattening them into discs.
4. Heat olive oil in a skillet over medium heat. Cook the gorditas for 3-4 minutes per side until golden brown.
5. While the gorditas cook, marinate the chicken breasts with chia seeds, lime juice, and garlic powder for at least 30 minutes.
6. Grill or sauté the chicken breasts until cooked through, about 6-7 minutes per side, then slice thinly.
7. Once the gorditas are done, slice them open and fill with the chia and lime chicken.
8. Garnish with fresh cilantro and serve with lime wedges.

These keto gorditas filled with chia and lime chicken provide a refreshing and zesty flavor profile that’s perfect for a low-carb lunch. The chia seeds add a subtle crunch, while the lime marinade infuses the chicken with a tangy kick. The almond flour gorditas offer a soft, chewy base, allowing the chicken to shine. This dish is a healthy, flavorful, and satisfying option for anyone following a keto diet, and the cilantro and lime add a fresh touch to complete the meal.

Note: More recipes are coming soon