Pollo Toluca is one of my favorite entrées to order at a Mexican restaurant. For people who are not familiar with this dish, it is a dish comprised of grilled chicken breast covered with chorizo and cheese sauce. In a typical restaurant, it is generally served with Mexican rice, guacamole and Pico de Galo. However, it is a no brainer to make it keto by omitting the rice and adding more salad to it. It has a healthy amount of fat and very little carb.

Basically it is a three part recipe but, honestly, it is not at all complicated. I buy my chorizo from a local Mexican butcher but I am pretty sure any chorizo or chorizo like sausage will work just fine. I know for a fact that there is a very similar sausage available in Goa, India; it has the same kind of vinegary taste that chorizo has and can work really well. If you can’t take the sausage out of the casing and crumble, you can slice it and then fry it too. The recipe makes 6 servings:

For the cheese sauce,

1 cup of chicken broth

2 cup queso cheese (shredded or cubed)

1/4^th cup heavy cream

2 tablespoons of diced poblano pepper

Salt to taste

Pinch of nutmeg

Combine all the ingredients except the poblano pepper in a saucepan, bring it to a boil and then stir and simmer until cheese melts and the sauce thickens. Add the poblano pepper, stir to combine and put it aside.

For the chorizo, you will need as much as you want. Ideally 2 tablespoons of cooked chorizo per chicken breast but it is personal preference. Cook the chirizo as per your taste preference.

Now for the chicken breast:

3 chicken breasts butterflied and pounded to make it thinner. This helps in cooking it evenly and fast.

1/2 teaspoon of Salt

1/2 teaspoon of Garlic powder

1 teaspoon of Paprika

2 tablespoon of butter

Season the pounded chicken breasts with the salt, paprika and garlic powder.

Heat the butter in a pan and cook the chicken breasts for 3 mins on each side on medium high heat.

I cooked the chicken breasts in two batches (3 chicken breasts in one batch and used a tablespoon of butter for each batch.

To serve, simply top each grilled chicken breast fillet with 2 tablespoon of chorizo and cover with some cheese sauce. Serve it with a nice crunchy salad. Enjoy!