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Texan-Style Hatch Chile Southwestern Quinoa Casserole

Texan-Style Hatch Chile Southwestern Quinoa Casserole


  • 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
  • Cilantro
  • Lime


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with cilantro, sour cream, guacamole, etc


  • Recipe and photo provided by Min Kwon, MS, RD, founder of The Adventures of MJ and Hungryman

Nutrition Information

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


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