I adapted his easy and delicious recipe from Pinch Of Yum, one of my all-time favorite food blogs. I made it easier by using precooked rotisserie chicken from Costco and spiced it up with 505 Hatch Green Chile. I also added my favorite secret ingredient: Better Thank Bullion Sautéed Onions. YUM!! I finished it with extra garnish – chopped iceberg lettuce, fresh slices of avocado, green onions and a dollop of sour cream.
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New Mexican Chicken Quinoa Bake
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This reminds me of a fajita with the sautéed onions, bell peppers and cheese on top. I love how the quinoa provides so much healthy protein. This would be a great vegan recipe by leaving out the cooked chicken, substitute vegetable broth for chicken broth, and use vegan cheese. This will be a crowd-pleaser for sure!
This reminds me of a fajita with the sautéed onions, bell peppers and cheese on top. I love how the quinoa provides so much healthy protein. This would be a great vegan recipe by leaving out the cooked chicken, substitute vegetable broth for chicken broth, and use vegan cheese. This will be a crowd-pleaser for sure!
Fire up a chimney of about 30 charcoal briquettes.
Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing a pat of butter over bottom and sides of the oven.
Dice cooked rotisserie chicken into bite size pieces and place in a large mixing bowl. In a small bowl mix together cumin and chipotle. Sprinkle cumin/chipotle seasoning over diced chicken. Toss until chicken is evenly coated in seasoning.
In a large bowl, mix together seasoned cooked chicken, quinoa, black beans, Hatch Green Chile, chicken broth, bouillon, salt, minced garlic and half shredded cheese. Pour into prepared camp Dutch oven. Bake at 375 Fahrenheit by placing a circle of 10 hot charcoal beneath the 12-inch oven and 16 hot coals around the lid. Bake for 25-30 minutes, rotating lid clockwise and oven counterclockwise half way through. Check frequently in the final 5 minutes to make sure liquid has evaporated and quinoa is opened but not burning. Remove all charcoal and set oven aside.
While quinoa is baking, fire up another chimney of charcoal, about half full. Place a skillet or camp Dutch oven (I recommend 12-inch but any size will work) and drizzle avocado oil to cover the bottom of the oven/skillet. Place oven/skillet on top of chimney. Add sliced bell pepper and onion. Sautee until onions begin to turn transparent and peppers are slightly blackened. Remove from chimney and set aside.
When quinoa is done, top with sautéed peppers and onions and add remaining cheese. Bake for 5 more minutes at 375 Fahrenheit until cheese is melted.
Serve with shredded lettuce, sliced avocados, green onions and a dollop of sour cream.
Recipe Notes
NOTE: This recipe can easily be doubled and baked in a 16-inch camp Dutch oven. It will feed a crowd!!
