Low Carb Mexican Peas Recipe

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Low Carb Mexican Peas

Mexican Street Foods are, for the most part, quick and easy to prepare using simple ingredients with big flavors. This recipe for Low Carb Mexican Peas is our Keto version of the popular Mexican Street Food Esquites.

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The hot peas melt the butter and sour cream into a delicious sauce, it’s so good that you’ll be licking the bowl! If you like a bit of heat, just add some fresh chilli.

We’ve added nutritional information for your benefit on the recipe card below. This recipe makes 2 servings, the recipe card reflects 1 serving which is 1/2 of the total recipe.

Low Carb Mexican Peas Ingredients

  • 2 cups of Water
  • 1 teaspoon of Salt
  • 1 cup of Frozen Peas
  • 2 ounces of Butter
  • 3 tablespoons of Sour Cream
  • 2 teaspoons of Lime Juice
  • 1 teaspoon of Chili Powder
  • 1 ounce of Feta Cheese, crumbled

How to make Low Carb Mexican Peas

  1. Melt the butter in a heatproof bowl, add the sour cream. lime juice, chlli powder, and half the feta cheese. Mix well and set aside.
  2. Put the water and salt into a pot and bring to the boil. Add the peas and boil for 3 minutes, until cooked through.
  3. Drain the peas well and add to the sour cream mix. Stir until the mixture has melted and the peas are coated.
  4. Serve the peas sprinkled with the remaining feta. Enjoy!

 

Low Carb Mexican Peas

Mexican Street Foods are for the most part, quick and easy to prepare using simple ingredients with big flavors. This recipe for Low Carb Mexican Peas is our Keto version of the popular Mexican Street Food Esquites. The hot peas melt the butter and sour cream into a delicious sauce, it's so good that you'll be licking the bowl!
5 from 9 votes
Print Pin Rate
Course: Lunch
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 15 minutes
Servings: 2 Serves
Calories: 303kcal
Author: Gerri

Ingredients

Instructions

  • Melt the butter in a heat proof bowl, add the sour cream. lime juice, chilli powder and half the feta cheese. Mix well and set aside.
  • Put the water and salt into a pot and bring to the boil. Add the peas and boil for 3 minutes, until cooked through.
  • Drain the peas well and add to the sour cream mix. Stir until the mixture has melted and the peas are coated.
  • Serve the peas sprinkled with the remaining feta. Enjoy!

Notes

Nutrition

Serving: 0.5cup | Calories: 303kcal | Carbohydrates: 10g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 992mg | Potassium: 265mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1400IU | Vitamin C: 38.8mg | Calcium: 90mg | Iron: 2.5mg

If you feeling adventurous why not add them as a side to our Keto Mexican Casserole.

If you want to make a larger batch of this Low Carb Mexican Peas recipe, simply adjust the serving amounts in our easy to use recipe card above. 

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