Hands-on Time
23 Mins
Total Time
47 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)
Photo: Jennifer Causey Styling: Lindsey Lower

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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 5 ounces cheese. Bake at 400° for 25 minutes.

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