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Chicken Con Queso Recipe

June 3, 2021

In the latest installment of Kitchen Inspiration, Charis shares her quick and easy recipe for Keto Chicken Con Queso.

Just because it’s fast doesn’t mean it’s not special — this is a dish your whole family will love.

And if you’re counting carbs, it’s Keto-friendly with only 7 net carbs.

Traditional Chicken Con Queso usually features rice, but to keep this recipe Keto, substitute store-bought or easy-to-make at home cauliflower rice and cut out those carbs.

As an added bonus, this recipe works great with boneless skinless chicken thighs instead of breasts, keeping it easy on the pocketbook. Today, Charis used one 12oz package, but feel free to double or triple the recipe depending on how many mouths you have to feed.

Keto Chicken Con Queso

1 cup cabbage
1-2 scallions
1 Roma tomato
½ teaspoon chili seasoning
½ teaspoon cumin
½ teaspoon paprika
¼ cup pepitas (shelled pumpkin seeds)
1 ½ teaspoons cooking oil
1 ½ cup cauliflower rice
1 tablespoon butter
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ tablespoons olive oil


Queso Ingredients
⅔ cup Monterey Jack cheese
2 tablespoons cream cheese
2 teaspoons hot sauce
1 tablespoon olive oil
2 tablespoons water
¼ teaspoon salt
¼ teaspoon black pepper


  1. Roughly chop the cabbage
  2. Remove the green tops of the scallions and thinly slice the white ends
  3. Dice the Roma tomato into ¼” squared chunks
  4. Combine and stir the chili seasoning, cumin, and paprika together in a small bowl, then set aside
  5. Toast the pepitas in a large dry saute pan over medium heat for 2-3 minutes or until fragrant, shaking or stirring the pan frequently, so they don’t burn.
  6. Transfer the pepitas to a cutting board and roughly chop.
  7. In the same pan you toasted the pepitas, heat the cooking oil over medium-high heat, and add the cabbage.
  8. Add the scallions and season with half of the chili, cumin, and paprika mixture.
  9. Cook for 1-2 minutes or until the cabbage begins to soften.
  10. Add the cauliflower rice to the pan and cook for an additional 3-4 minutes or until the cauliflower is lightly browned, stirring occasionally.
  11. Transfer the pepitas to the pan and add the tomato and the butter.
  12. Season with salt and pepper and stir until the butter melts.
  13. Set the pan on the back burner on low heat.
  14. Heat the 1 ½ tablespoons of olive oil in a medium saute pan.
  15. Add your thawed chicken to the hot pan and cook for 5-6 minutes per side.

Queso Instructions

  1. Place the Monterey Jack cheese, cream cheese, and hot sauce into a small bowl and stir well to combine.
  2. Add 1 tablespoon olive oil to a small saucepan over medium heat.
  3. Add the cheese and hot sauce (Queso) mixture to the saucepan with the two tablespoons of water and cook for 1-2 minutes until the cheese is melted and the sauce begins to thicken.
  4. Season the Queso with salt and pepper. Add more cheese if you desire a thicker sauce or more water if you want it thinner.

Plating Instructions

  1. Spoon the cauliflower rice mixture onto your serving plates.
  2. Place the chicken on top of the rice.
  3. Drizzle your Queso all over the chicken and rice.

And that’s it!

You’re ready to serve.


Quick, delicious, and easy. We’re sure your family will love it just as much as ours does!

Please let us know what you think about the recipe in the comments and subscribe for more Kitchen Inspiration.

And don’t forget to “shake the hand that feeds you.”* 

*Michael Pollan, author of The Omnivore’s Dilemma

Blaine Hitzfield

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