Ancho Sope
470 calories, 8 net carbs, 30 fat, 36 protein
1 ancho pepper (dehydrated) 20 g after cleaning
rotisserie chicken 80g
slice of munster cheese 30 g
shiitake mushrooms 40 g
butter 15 g
1 clove garlic
4 leaves fresh basil
olive oil 5ml
1 wipe ancho with wet towel, place in steamer to hydrate until soft, open to remove seeds and stem 2 Cook mushrooms in butter on one side of skillet 3 Warm up chicken bits in olive oil, basil, and garlic on other side of skillet, melt cheese on top 4 Once pepper is ready, build your “sope” as pictured
Note: So I got a lot of “constructive” feedback on my previous post. I hope you like this improved recipe and plating. I even added a little basil garnish for ya!
Published at Thu, 24 Mar 2022 01:57:11 +0000
r/ketorecipes