HATCH CHILE SOUTHWESTERN QUINOA CASSEROLE
Provided by Min | MJ and Hungryman
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 375F.
- Cook quinoa: Bring pot of water to a boil, add quinoa, and then lower heat to simmer. Cover, and cook until soft and liquid is absorbed, about 15 minutes.
- Heat a large nonstick skillet over med-high heat. Add oil and sauté onion until lightly browned, about 5 minutes. Add garlic and sauté for 1 min. Add rest of the vegetables and combine well. Add tomato paste. Add chicken. Transfer mixture to a medium bowl and stir in quinoa and beans.
- Add salsa and water to the same pan, bring to a boil, then reduce heat, and simmer for 5 minutes, stirring occasionally. Combine to the mixture.
- Pour the mixture into a 9 inch by 13 inch baking dish coated with cooking spray. Sprinkle with cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
- Serve with cilantro, sour cream, guacamole, etc.
Nutrition Facts : ServingSize 8 g
GREEN CHILE CHICKEN ENCHILADA QUINOA CASSEROLE
Steps:
- Preheat oven to 350° F and spray a 9x13 or similar size baking dish with cooking spray.
- Add the quinoa to baking dish, spreading it into an even layer that covers the bottom of the dish. Add the green chiles, red bell pepper, black beans, green onion, zucchini and shredded chicken. Evenly distribute the ingredients over the top of the quinoa.
- In a large glass measuring cup or bowl, whisk together chicken broth and enchilada sauce, then evenly pour over all of the ingredients in the baking dish.
- Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes. Sprinkle the cheese evenly over the top and bake for another 5-10 minutes, or until cheese is melted.
- Top the casserole with diced tomatoes, avocado, cilantro, red onion and plain plain Greek yogurt or sour cream if desired.
Nutrition Facts : Calories 329 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 25 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 689 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHEESY GREEN CHILE QUINOA CASSEROLE
This Cheesy Green Chile Quinoa Casserole is a great healthy way to mix up your next breakfast or brunch.
Provided by Wendy Polisi
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray an 8 inch baking dish with olive oil spray.
- In a large bowl combine yogurt and milk. Add quinoa, 1 1/2 cups cheese, onion, green chiles, jalapeno, cumin, sea salt and fresh ground black pepper. Top with remaining 1/2 cup cheese. Bake for 30 minutes.
- May be frozen prior to baking. Thaw dish in the refrigerator. Bake for 30 to 40 minutes, until heated through.
Nutrition Facts : Calories 328 kcal, Carbohydrate 27 g, Protein 22 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 542 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GREEN CHILE CHICKEN QUINOA CASSEROLE
Easy to make in one pan, this green chile chicken quinoa casserole is a healthy, filling, and flavorful meal that everyone will love.
Provided by Rachel Gurk
Categories Main Dish
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Spray a 9×13 (or larger) baking dish with nonstick cooking spray (I used avocado oil spray).
- Combine all ingredients except cheese and toppings in prepared baking dish. Stir to combine.
- Cover tightly with foil and bake for 45 minutes. Uncover, stir, and recover tightly. Continue to bake for another 45 minutes to 1 hour or until quinoa is fluffy and chicken is cooked through.
- Uncover and sprinkle with cheese and bake for five minutes or until cheese is melted.
- Serve with desired toppings.
Nutrition Facts : ServingSize 1 of 6, Calories 473 kcal, Carbohydrate 21 g, Protein 57 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 147 mg, Sodium 621 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 9 g
QUINOA AND BROCCOLI CASSEROLE
Steps:
- Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
- Position a rack in the middle of the oven and heat to 350 degrees F.
- Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
- Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
- Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
- Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
- Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
- Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.
CHEESY CHILE CASSEROLE
A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. -Phyllis Bidwell, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 304 calories, Fat 21g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 538mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 18g protein.
GREEN CHILE QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 15 to 20 servings
Number Of Ingredients 6
Steps:
- Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
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