Hatch Chile Southwestern Quinoa Casserole Recipes

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HATCH CHILE SOUTHWESTERN QUINOA CASSEROLE



Hatch Chile Southwestern Quinoa Casserole image

Provided by Min | MJ and Hungryman

Time 30m

Number Of Ingredients 15

1 cup uncooked quinoa
1 teaspoon extra virgin olive oil
1 medium red onion (thinly sliced)
1 cup diced red bell pepper
1 tablespoon minced garlic
1 cup chopped roasted Hatch chiles (mild or hot)
1 cup corn (fresh or frozen)
1 tablespoon tomato paste
2 cups shredded rotisserie chicken
1 15 oz can black beans, no sodium added
1 7 3/4 oz can of your favorite salsa
1/2 cup water
1 cup shredded cheddar
Cilantro
Lime

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

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