Tex Mex Chicken Quinoa Recipes

TEX-MEX CHICKEN SPAGHETTI

Tex-Mex Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

TEX-MEX CHICKEN QUINOA

Tex-Mex Chicken Quinoa image

Provided by Min Kwon, M.S., R.D.

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 tablespoons salsa
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and freshly ground black pepper
1 teaspoon olive oil
1/4 cup diced red onion
1/2 cup cooked chicken, roughly chopped
1/2 cup cooked quinoa
1/4 cup black beans
Suggested toppings: diced avocado, shredded cheese, chopped fresh cilantro, freshly squeezed lime juice

Steps:

In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.

Nutrition Facts : Calories 393 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 36 grams

TEX-MEX QUINOA SALAD

Tex-Mex Quinoa Salad image

This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.

Provided by SnuzzleMonkey

Categories Quinoa Salad

Time 2h40m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup quinoa
2 cups water
1 teaspoon kosher salt
¼ cup fresh lime juice
2 tablespoons olive oil
⅛ teaspoon ground black pepper
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) can garbanzo beans, drained and rinsed
1 bunch cilantro, chopped
2 avocados, cubed
¼ cup crumbled cotija cheese

Steps:

Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 25.7 g, Cholesterol 3.5 mg, Fat 11.1 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2 g, Sodium 515.4 mg, Sugar 0.4 g

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