Cheesy Loaded Keto Rutabaga Bake

• 3 medium to large rutabaga
• 6 slices of bacon
• 4oz of pork chorizo
• 2/3 cup of chihuahua cheese, shredded
• 2/3 cup of colby jack cheese, shredded
• 1 fresh jalapeño sliced
• 2 tbsp olive oil
• salt & pepper

cilantro lime crema

• Cilantro Lime Crema
• 1/2 of a ripened avocado
• Juice of 1 lime
• 1/4 cup sour cream
• Handful of fresh cilantro
• 1/8 cup of water

Blend all ingredients in a blender or food processor

1. Clean the rutabaga thoroughly under cold water & trim off the ends.
2. Preheat oven to 450 degrees.
3. Poke holes around the rutabaga with a fork.
4. Coat rutabaga with olive oil and season with a light coating of salt and pepper.
5. Wrap rutabagas in a double layer of aluminum foil.
6. Place rutabagas on the center rack of the preheated oven and cook for 60-90 minutes or when the rutabagas are fork tender. Around an internal temperature of 210 degrees.
7. While the rutabaga are baking, cook the bacon slices in the 12-inch Stargazer Cast Iron Skillet until desired crispness.
8. Remove bacon and place on the side. Drain bacon fat into glass heat safe bowl to be discarded later.
9. Add 4oz of pork chorizo to the skillet and sauté until done.
10. Remove chorizo from the skillet and place to the side.
11. Once the rutabaga is done baking remove from the oven and turn the oven to broil.
12. Remove the rutabaga from the foil and place in the skillet end side down.
13. Using a potato masher mash the rutabaga down until the bottom of the skillet is completely covered.
14. Spread 2/3 cup of chihuahua cheese over the rutabaga followed by the 2/3 cup of Colby Jack.
15. Spread the cooked chorizo evenly over top of the cheese.
16. Crumble the cooked bacon and then spread evenly over skillet.
17. Place the skillet back into the oven under the broiler and broil for 3-5 minutes or until cheese is bubbly and melted.
18. Remove the skillet from the oven and drizzle the cilantro lime crema evenly over the skillet.
19. Add the sliced fresh jalapeños as a garnish & enjoy!