Home / Recipes / Gluten Free / Keto Caldo De Queso
Keto Caldo De Queso
This creamy Keto caldo de queso is loaded with so much flavor from poblano peppers, radishes, coconut milk, and panela cheese. It requires a handful of ingredients to make and comes together in less than 1 hour. It is hearty and creamy, and makes the perfect comfort food for the colder months. Once you make it, this will be one of your favorite Mexican Keto cheese recipes.
How to Make It
Step 1
Dice the tomatoes and chop the radishes into 4 pieces. Preheat the oven to 180C/350F. Wash the green peppers and place them on a baking sheet lined with parchment paper. Roast in the oven until charred on the top.
Step 2
Place the peppers in a plastic bag and allow the peppers to sweat until their skin is soft and can easily be peeled. Allow the peppers to sit for about 15 minutes, then remove their skin and seeds and cut them into strips.
Step 3
Finely dice the onion and mince the garlic. To a large saucepan over medium heat, add the olive oil, diced onion, and garlic. Sauté for 3 minutes until soft and fragrant.
Step 4
Add the diced tomatoes and cook for 5 minutes. Constantly stir using a spatula until the tomatoes release all their juices and are soft. The mixture should reduce to a thick sauce.
Step 5
Add in the chicken broth, cilantro, salt, and black pepper. Bring the mixture to a boil and reduce it to a simmer. Allow the mixture to simmer uncovered for about 1 minute.
Step 6
Add the radishes and cover the pot. Cook for 20 minutes on medium heat until the radishes are fork-tender. Then, add in the green peppers and milk, stir, and cook for a further 2 minutes.
Step 7
Turn off the heat and add the cheese. Mix to combine and serve. Garnish with chopped cilantro and a wedge of lemon.
Ingredients
- Poblano Peppers, raw
2 pepper
- Olive Oil
1 tbsp
- Onion
0.5 small
- Garlic
1 clove
- Tomato raw (includes cherry, grape, roma)
1 medium – 2 3/5″ diameter
- Chicken broth
0.25 cup
- Cilantro
2 tbsp
- Salt
0.25 tsp
- Black pepper
0.25 tsp
- Radish, raw
250 g
- Canned coconut milk
0.25 cup
- Cheese, Whole Milk, Panela
2 oz
- Lemon
2 wedge – 1/8 of medium
