New Mexican Chicken Quinoa Bake

Posted on March 31, 2021 by Texas Iron Chef

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.

Note: This post includes Amazon Affiliate links.

New Mexican Chicken Quinoa Bake
Print Recipe
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!
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
45-50 minutes
New Mexican Chicken Quinoa Bake
Print Recipe
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!
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
45-50 minutes
Ingredients
Servings: hungry friends
Instructions
  1. Fire up a chimney of about 30 charcoal briquettes.
  2. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing a pat of butter over bottom and sides of the oven.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!!

For those who shop on Amazon, here are affiliate links to help support this blog: //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=texiroche-20&marketplace=amazon&region=US&placement=B00K7VXCN4&asins=B00K7VXCN4&linkId=3618d7b82718821fe840e28f65223d4e&show_border=false&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff">Hatch Green Chile and //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=texiroche-20&marketplace=amazon&region=US&placement=B08V6Q3ZJ4&asins=B08V6Q3ZJ4&linkId=b403db82b363e4375631241c13d9befa&show_border=false&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff">Better Than Bullion Sautéed Onions.

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Label for Dutch Oven Dish – Makes a DOG Successful

Posted on March 31, 2021 by Texas Iron Chef

As we start to see the light at the end of the pandemic tunnel, I’m getting excited about going to Dutch Oven Gatherings (DOG) again.  We have missed seeing friends as so many DOGs were cancelled due to COVID-19.  The biggest DOG to be rescheduled due to the virus was the National Dutch Oven Gathering (NDOG). When the sad news came that the NDOG was going to be pushed back to 2021, no-one was surprised.  So now that it is just six months away, we are starting to make plans to attend the 2021 National DOG in Mineola Texas.

Texas Iron Chef is proud to be a sponsor of the NDOG and we look forward to seeing y’all there. If you are planning to go to Mineola, please let us know in the comments below. We are working on a special surprise for our subscribers who attend the NDOG so stay tuned for details.

And as we start making plans to attend DOGs, I’ve bee thinking about what makes a DOG, small or huge, successful.  These are my suggestions if you are planning to host a DOG.  This tiny detail is a good place to start:  Ingredient Label and Double Clothes Pin Holder.

Some smart outdoor cook came up with the idea for an ingredient label a while back and I know you’ll agree, it’s a smart and thoughtful way to protect those who have food allergies and also let people know who to hunt down if they loved the dish and want the recipe.  I’ve recreated this file to share with you.  You can download it to your computer or share with friends. If you are going to host a DOG, I recommend printing it out on card stock and not regular paper so that it stands up properly.  Printing it out on colorful card stock also helps to draw attention to the information.  All that’s left to do is to cut them apart with scissors or slice them with a paper cutter.

Hosts who are thoughtful to print up these labels for their DOG also have a basket of the double clothes pins that are perfect for holding the label up for easy reading and safely clip to the side of a camp Dutch oven without scratching the oven’s patina.   As shown above, it is easy to glue two clothes pins together, each facing the opposite direction so that one end clamps on the oven and the other holds the ingredient card.  Brilliant!

These are small ways to help make a DOG successful.  I’d love to hear from you if there are special ways you’ve seen a host make a DOG successful.  Share your stories in the comments below.

 

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