New Recipe Spicy Lime Chicken and Quinoa Casserole Very Delicious

Without fail cooking ultimate Spicy Lime Chicken and Quinoa Casserole easy, fast, practical.

How are you my mother, at this time you can present recipe Spicy Lime Chicken and Quinoa Casserole with 20 ingredients and 13 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 13 stages of easy cooking Spicy Lime Chicken and Quinoa Casserole.

Ingredients for Spicy Lime Chicken and Quinoa Casserole #

1. Prepare : quinoa mixture.

2. Prepare : red quinoa.

3. Needed : red onion.

4. Needed : garlic cloves.

5. Needed : butter.

6. Needed : diced tomatoes with habanero.

7. Prepare : Chipotle powder.

8. Prepare : cayenne pepper.

9. Needed : Lime Chicken.

10. Prepare : boneless chicken breasts.

11. Needed : McCormick Grillmates Majito Lime seasoning.

12. Needed : topping.

13. Prepare : Mexican cheese blend.

14. Needed : black olive slices.

15. Prepare : jalapeño slices.

16. Prepare : grilled majito lime chicken.

17. Prepare : layer.

18. Needed : black beans.

19. Needed : small white tortillas.

20. Needed : quinoa mixture.

If all ingredients Spicy Lime Chicken and Quinoa Casserole it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking Spicy Lime Chicken and Quinoa Casserole #

1. Mix Majito Lime seasoning according to the envelope. Marinade chicken for at least 24 hours..

2. 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..

3. Chop onion and garlic and add to the quinoa. Stir together..

4. Add 2 cans of diced tomatoes with habanero, drained to quinoa mix. Add cayenne pepper and Chipotle powder as desired. Stir together..

5. 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..

6. Grill chicken, do not let it get dry. Let cool for about 5-10 minutes and chop into small chunks..

7. In a glass 9x13 baking pan, layer the pan with with 6 small tortillas..

8. Add quinoa mixture to baking pan. Spread evenly..

9. Add 1 can of black beans, drained to baking pan. Spread evenly. Layer 4 small tortillas..

10. Add approximately 1 pound of chicken to pan..

11. Add 8 ounces of jalapeño slices and olives to pan. Top off with 8 ounces of Mexican cheese..

12. Bake at 350°F for 10 minutes. Cut casserole into 8 sections..

13. Repeat steps 7-12 to make the second pan..

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