Pino de Queso y Huevo Duro (Servido en Hoja de Lechuga)
Cheese and Hard-boiled Egg Filling (Served in Lettuce Cups)
Yes, with a tweak: ensure no traditional empanada dough is served. About 6g net carbs per serving, lower than 5 in 10 Chilean dishes.
What it is
A savory 'pino' (filling) traditionally used in empanadas, made with a generous amount of melted Chilean cheese and diced hard-boiled eggs, sautéed with onion and spices. Served in crisp lettuce cups instead of a pastry shell.
Key ingredients
Chilean cheese (e.g., mantecoso or gouda), hard-boiled eggs, onion, olive oil, cumin, paprika, salt, pepper, lettuce leaves for serving.
How to make it keto
Ensure no traditional empanada dough is served. Request no added sugar in the onion sofrito.
Watch out for
Minor carbs from onion, potential fillers in certain cheeses.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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