MEXICAN CHICKEN QUINOA CASSEROLE
INGREDIENTS
- 1½ cups uncooked quinoa
- 1 14 ounce can cooked black beans, rinsed and drained
- 1½ cups Cajohn Trinidad Scorpion Salsa
- 1½ cups chicken broth (plus ½ cup more if needed)
- ½ teaspoon salt
- 1-2 cloves minced Catch a Fire Jalapeno Garlic (optional)
- 1½ cups shredded cheese, divided
- 1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
- 1/2 cup Texas Sweet & Hot Jalapenos, minced
- 1 onion, sliced
- 4 bell peppers, sliced
- 1¼ lb. boneless skinless chicken breasts, cut into small pieces
- 1 tablespoon Palo Alto Firefighters Pepper Hot Sauce
INSTRUCTIONS
- Preheat the oven to 375. Mix the quinoa, black beans, Cajohn Trinidad Scorpion Salsa, chicken broth, salt, Catch a Fire Jalapeno Garlic, and ½ cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
- While the quinoa is baking, heat a the Extravagonzo Roasted Garlic Culinary Oil in a large skillet. Add the Texas Sweet & Hot Jalapenos, onion, and peppers. Saute until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
- Toss the raw chicken with the Palo Alto Firefighters Pepper Hot Sauce. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the raw chicken. Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer (a few readers also commented that it helped them to add a little extra broth at this point). It’s usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
- When the quinoa is done, top with the peppers and remaining cheese – bake another 5-10 minutes or until the cheese is melted to your liking.
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