Tex-Mex Chicken and Quinoa Casserole
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Tex-Mex Chicken and Quinoa Casserole

Course Main Course
Servings 5 -6
Author Tempie

Ingredients

  • butter for greasing baking dish
  • 1 cup uncooked quinoa (rinsed if not using pre-rinsed)
  • 1-2/3 cups of water
  • 1 tbsp ghee , olive oil or coconut oil
  • 1 medium white onion , diced
  • 2 medium poblano peppers , ribs and seeds removed, diced
  • 1 jalapeño , ribs and seeds removed if preferred, minced
  • 1 lb . ground chicken
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp fine sea salt or salt to taste
  • 2 cloves of garlic minced
  • 1 (14.5 oz) can of crushed fire roasted tomatoes
  • 2 cups shredded monterey jack cheese
  • Optional garnishes:
  • chopped fresh cilantro
  • sour cream

Instructions

  • Preheat oven to 375°F. Grease a 2 1/2 quart baking dish.
  • Cook the quinoa according to package directions, then set aside.
  • Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened, about 5 minutes. Add the ground chicken and cook, breaking it up as it browns. When the chicken has browned, add the garlic and seasonings and toss to coat.
  • Stir in the crushed tomatoes and quinoa. Add half of the cheese and gently mix again. Spread the mixture evenly into the baking dish and top with the remaining cheese. Place into oven and bake until it is bubbly and the cheese has melted, about 15 minutes. Serve topped with fresh cilantro.

Notes

If you prefer, you could use a mix of monterey jack and cheddar instead.