Go Back Email Link
–+ servings
Poblano Keto Fiesta Patties - Finished on plate

Poblano Keto Fiesta Patties

Crispy on the outside with cheesy cauliflower rice on the inside and some flavor depth from roasted poblanos, these Poblano Keto Fiesta Patties make an excellent side for any dinner party (or just dinner). Not planning a dinner party at the moment, no problem, they could also just as easily be eaten for lunch, brunch, or as an afternoon snack.
Print Pin Add to Menu
Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: American, Mexican
Keyword: Cauliflower, Keto
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 10 servings (4 patties per serving)
Calories: 338kcal

Ingredients

For the Poblano Cauliflower Rice Risotto:

  • 2 - 3 Poblano Peppers Roasted. Skins, stems, seeds, and membranes removed.
  • ½ Large Spanish Onion Chopped
  • 1 tablespoon Garlic Minced
  • 1.5 cups White Wine
  • 1.5 cups Chicken Stock You can substitute vegetable stock if you’d like to keep this dish vegetarian.
  • 36 ounces Cauliflower Rice 3 (12 ounce bags)
  • ¾ teaspoon Kosher Salt
  • ¾ teaspoon Ground Black Pepper
  • 1 tablespoon Fajita Seasoning Store bought or See Notes if you want to make your own.
  • ¾ cup Heavy Cream
  • 1.5 cups Parmesan Cheese Grated
  • ⅜ cup Cheddar Shredded

For the Keto Breading:

For the Fiesta Patties (to the cauliflower rice risotto above, you will add):

Instructions

For the Poblano Cauliflower Rice Risotto:

  • Roast the poblanos. Preheat the oven to 450 degrees F. Line rimmed baking sheet with heavy duty aluminum foil. Place a wire rack insert on top. Lay the 2 - 3 Poblano Peppers on the wire rack. Roast for 10 minutes or until the tops are black and blistered. Turn them over and then roast them for 10 more minutes. Using tongs, move the poblanos to a heat safe bowl and cover with saran wrap. Let them cool for 20 minutes. Then remove the skins, stems, seeds, and membranes. Chop the poblanos and set aside.
    2 - 3 Poblano Peppers
    Roasted poblano peppers in heat safe bowl covered with saran wrap
  • Chop ½ Large Spanish Onion.
    ½ Large Spanish Onion
  • Heat 1 - 1.5 tablespoons of oil in a large sauté pan over medium high heat. Cook the onion until it starts to soften. About 6 - 8 minutes. Add 1 tablespoon Garlic minced and sauté for 30 more seconds.
    ½ Large Spanish Onion, 1 tablespoon Garlic
  • Pour 1.5 cups White Wine and 1.5 cups Chicken Stock. Add in (3 bags) 36 ounces Cauliflower Rice and stir to break up any clumps. Then stir in ¾ teaspoon Kosher Salt and ¾ teaspoon Ground Black Pepper, 1 tablespoon Fajita Seasoning, and the chopped Poblano Peppers. Cover and cook until the cauliflower rice is cooked through. About 15 minutes.(
    1.5 cups White Wine, 1.5 cups Chicken Stock, 36 ounces Cauliflower Rice, ¾ teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper, 1 tablespoon Fajita Seasoning, 2 - 3 Poblano Peppers
  • Remove the cover and continue cooking until the liquid has mostly evaporated.
  • Stir in ¾ cup Heavy Cream, 1.5 cups Parmesan Cheese Grated, and ⅜ cup Cheddar Shredded. Continue stirring until the cheese is all melted and again the liquid is mostly evaporated.
    ¾ cup Heavy Cream, 1.5 cups Parmesan Cheese, ⅜ cup Cheddar
  • Remove from heat and cool. You can refrigerate it overnight and continue the next steps later if desired.

For the Breading:

  • Combine 1.5 cups Crushed Pork Rinds or Keto Bread Crumbs with 1.5 tablespoons Fajita Seasoning Mix.
    1.5 cups Crushed Pork Rinds or Keto Bread Crumbs, 1.5 tablespoons Fajita Seasoning Mix
    Seasoned keto bread crumbs in a shallow bowl
  • Mix well and store until you are ready to use it.

For the Patties:

  • In a large mixing bowl, combine the Poblano Cauliflower Rice Risotto with ¾ cup Ricotta Cheese, ¾ cup Almond Flour, 3 Eggs, and 1.5 teaspoons Xanthan Gum. Mix well.
    3 Eggs, ¾ cup Ricotta Cheese, ¾ cup Almond Flour, 1.5 teaspoons Xanthan Gum
    Poblano Fiesta patty mix close up
  • Form mixture into 3 inch patties and layer them in an airtight container using wax paper between layers.
  • Chill in freezer for at least 2 hours or overnight.
  • Preheat oven to 350 degrees F. Remove the patties from the freezer, place the seasoned bread crumbs in a shallow bowl, and press both sides of each patty into the crumbs.
  • Line 2 rimmed baking sheets with heavy duty aluminum foil or parchment paper and spray with cooking spray. Bake the patties at 350 degrees F for 30 minutes.
    Unbaked poblano fiesta patties on baking sheet
  • Serve warm. Drizzle with Chipotle Crema, sour cream, or salsa if desired.
    Poblano Keto Fiesta Patties - Finished on plate

Equipment

Notes

  • Homemade Keto Bread Crumbs
    1. Preheat your oven to 250 degrees F.
    2. Cube your store bought keto bread and lay on a rimmed baking sheet.
    3. Place bread cubes in the oven for 20 minutes.
    4. Remove, flip, return to oven for another 20 minutes.
    5. Place in plastic zip top bag and seal it most of the way, leaving enough of an opening for air to escape.
    6. Use the flat side of a meat tenderizer to crush the bread cubes into crumbs.
  • Fajita Seasoning Mix
    • You can make your own using the following ingredients. This recipe makes 9 tablespoons which is more than you need for this specific recipe. However, when I make this dish, I usually have some other main, side, or appetizer that will use up the extra fajita seasoning.
      • 0.5 tablespoons Chipotle Powder
      • 3 tablespoons Cumin
      • 1.5 tablespoons Garlic Powder
      • 1 tablespoon Onion Powder
      • 1.5 tablespoons Paprika
      • 0.5 tablespoon Ground Black Pepper
      • 1 tablespoon Kosher Salt

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Poblano Keto Fiesta Patties
Amount per Serving
Calories
338
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
98
mg
33
%
Sodium
 
707
mg
31
%
Potassium
 
497
mg
14
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
727
IU
15
%
Vitamin C
 
69
mg
84
%
Calcium
 
317
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!