Poblano Keto Sopes
A keto twist on traditional Mexican sopes, featuring roasted poblano peppers and earthy flavors.
Ingredients
- ●4 poblano peppers
- ●1 lb ground beef
- ●1 cup almond flourfor sopes crust
- ●2 eggsfor sopes crust
- ●1 chopped onion
- ●2 cloves chopped garlic
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1 tsp dried oregano
- ●1 tsp salt
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roast poblano peppers for 30 minutes, then peel and chop.
- 3
In a pan, cook ground beef over medium-high heat until browned, breaking into small pieces.
- 4
Add onion, garlic, cumin, chili powder, and dried oregano to the pan and cook for 2 minutes.
- 5
Stir in chopped poblano peppers.
- 6
In a separate bowl, mix almond flour and eggs to form a crumbly mixture.
- 7
Divide the mixture into 4-6 portions and shape into sopes.
- 8
Place sopes on a baking sheet and bake for 20-25 minutes, or until golden brown.
- 9
Assemble sopes by spooning the meat mixture onto each sope.
- 10
Garnish with chopped onion and cilantro (optional).
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