Texan-Style Hatch Chile Southwestern Quinoa Casserole
Every year around August, Austinites eagerly anticipate the arrival of these mild to spicy, meaty-fleshed chiles from Hatch, New Mexico. Combined with nutrient-packed ingredients, corn, black beans, quinoa, and cheese, this casserole is the perfect way to immerse your taste buds in delicious Southwest flavor. It's the perfect dish to make ahead and freeze for later.
- 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 can black beans, no sodium added
- 1 can of your favorite salsa
- 1/2 cup water
- 1 cup reduced-fat shredded cheddar
- Preheat oven to 375 degrees F.
- 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 saute onion until lightly browned, about 5 minutes. Add garlic and saute 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
- Recipe and photo provided by Min Kwon, MS, RD, founder of The Adventures of MJ and Hungryman
Per serving: 253 kcal cal., 6 g fat (1 g sat. fat), 454 mg sodium, 7 g fiber, 3 g sugar, 22 g pro.. Percent Daily Values are based on a 2,000 calorie diet