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Ingredients
  • 4 Poblano peppers
  • 4 oz Shredded cheddar jack cheese
  • 4 oz Shredded chicken
  • 1 cup Almond flour
  • 2 Eggs separated
  • Salt and pepper to taste
  • Coconut oil for frying
  • subheading: For the Red Sauce:
  • 14.5 oz Can diced tomatoes
  • 1 cup Onion chopped
  • 2 Cloves garlic minced
  • ½ tsp Oregano
  • ½ to 1 cup Bone broth
  • Salt and pepper to taste
  • 1 tbsp Olive oil
Steps
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