Quinoa Egg Fajita Casserole Recipes
MEXICAN QUINOA CHICKEN FAJITA CASSEROLE RECIPE - (4.6/5)
Provided by june
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic and 1 1/2 cups of the shredded cheese in a large bowl. Transfer to a 9x13-inch casserole dish sprayed with baking spray. Bake for 30 minutes. While the quinoa is baking, heat the olive oil in a large skillet. Add the diced jalapeños, onion, garlic and peppers; sprinkle with salt, pepper, and Fajita seasoning (if using). Saute until crisp-tender. Remove from heat. Toss the chicken with the Fajita seasoning. Remove quinoa from oven after 30 minutes; stir well and add the chicken. Stir gently to get the chicken mostly covered by the mixture. Return to the oven for another 30 minutes of baking. When the quinoa is done top with sautéed peppers and remaining 1 1/2 cups cheese. Bake another 5 to 10 minutes or until the cheese is melted.
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- In the prepared dish, stir together diced chicken, uncooked quinoa, bell peppers, onion, and diced tomatoes (with juices). Sprinkle with fajita seasoning and salt; toss to coat.
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4.8/5 (15)Category DinnerCuisine MexicanTotal Time 40 mins
- In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
- Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
- Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
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