Recipe of Speedy Spicy Lime Chicken and Quinoa Casserole
Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Spicy Lime Chicken and Quinoa Casserole. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spicy Lime Chicken and Quinoa Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Lime Chicken and Quinoa Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Lime Chicken and Quinoa Casserole is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy Lime Chicken and Quinoa Casserole estimated approx 2 mins.
To get started with this particular recipe, we must prepare a few components. You can have Spicy Lime Chicken and Quinoa Casserole using 20 ingredients and 13 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Spicy Lime Chicken and Quinoa Casserole:
- quinoa mixture
- 4 oz red quinoa
- 1 red onion
- 3 garlic cloves
- 12 tbsp butter
- 2 can diced tomatoes with habanero
- Chipotle powder
- cayenne pepper
- Lime Chicken
- 2 lb boneless chicken breasts
- 1 envelope McCormick Grillmates Majito Lime seasoning
- topping
- 16 oz Mexican cheese blend
- 16 oz black olive slices
- 16 oz jalapeño slices
- 1 lb grilled majito lime chicken
- layer
- 2 can black beans
- 20 small white tortillas
- 1 quinoa mixture
Instructions to make to make Spicy Lime Chicken and Quinoa Casserole
- Mix Majito Lime seasoning according to the envelope. Marinade chicken for at least 24 hours.
- Cook quinoa according to package, then transfer to a large mixing bowl. Add 4 tablespoons of butter so that it doesn't clump. Stir together.
- Chop onion and garlic and add to the quinoa. Stir together.
- Add 2 cans of diced tomatoes with habanero, drained to quinoa mix. Add cayenne pepper and Chipotle powder as desired. Stir together.
- Using a 10 inch frying pan or larger, on medium heat, melt 4 tablespoons of butter and add half of the quinoa mixture. Cook for approximately 10 minutes, while stirring occasionally.
- Grill chicken, do not let it get dry. Let cool for about 5-10 minutes and chop into small chunks.
- In a glass 9x13 baking pan, layer the pan with with 6 small tortillas.
- Add quinoa mixture to baking pan. Spread evenly.
- Add 1 can of black beans, drained to baking pan. Spread evenly. Layer 4 small tortillas.
- Add approximately 1 pound of chicken to pan.
- Add 8 ounces of jalapeño slices and olives to pan. Top off with 8 ounces of Mexican cheese.
- Bake at 350°F for 10 minutes. Cut casserole into 8 sections.
- Repeat steps 7-12 to make the second pan.
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