Tuesday, July 19, 2016

Healthy PotLuck Recipes!!


King Ranch Chicken and Quinoa Casserole


1 3/4 cups cooked quinoa
5 teaspoons olive oil, divided
2 cups chopped seeded poblano pepper (about 3 medium)
1 1/2 cups chopped onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon ancho chile powder
2 cups unsalted chicken stock
1/4 teaspoon kosher salt
(14.5-ounce) can unsalted fire-roasted tomatoes
(4-ounce) can mild chopped green chiles
6 ounces skinless, boneless rotisserie chicken breast, shredded (1 1/2 cups)
3.5 ounces reduced-fat cheddar cheese, shredded and divided (about 3/4 cup)

1. Preheat oven to 400°.
2. Combine cooked quinoa and 1 tablespoon oil in a bowl. Spread quinoa on a parchment-lined baking sheet; bake at 400° for 14 minutes.
3. Heat a large Dutch oven over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add poblano pepper, onion, and garlic; sauté 5 minutes. Stir in flour, cumin, and chili powder; cook 1 minute. Add stock, salt, tomatoes, and chopped green chiles to pan; bring to a boil. Reduce heat, and simmer 8 minutes. Remove pan from heat; stir in chicken. Pour half of chicken mixture into the bottom of an 8-inch square baking dish; top with half of quinoa mixture and 2 ounces cheese. Repeat layers once with remaining chicken mixture, remaining quinoa, and remaining 1.5 ounces cheese. Bake at 400° for 25 minutes.

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