Post based off products sent from IMUSA and Goya brands.
September is Hispanic Heritage Month and with the support of IMUSA and Goya, I put together a few ingredients to create a Loaded Chicken Fiesta Bake and served it on a bed of Fiesta Quinoa. It was a huge hit in my home.
First I prepared the Quinoa per the package instructions. The only tweak I would make is no to less salt then recommended. It was pretty salty, but such a great consistency under the fiesta bake.
You can use any meat such as ground poultry or beef, but I used chicken to make it a true fiesta dish. This is such a great recipe for using up leftover meat such as that turkey or chicken after the holiday meals. Saute chicken with 1/2 chopped white onion and 1-2 tsp of chili powder (depending on your taste).
Once the chicken is cooked through, add 1 can of undrained diced or chopped tomatoes, 1/2 can of black beans and 10 oz. of thawed corn (I left a bag of frozen sweet corn out to thaw for about an hour). Stir until heated through.
In a 2 1/2Qt casserole dish, spoon meat mix to just layer bottom of dish. Arrange 3 whole wheat tortillas (6″) atop to cover (layer to get coverage). Top with more meat mixture and 1/2 cup of shredded fiesta or mexican cheese blend. Add another 3 tortillas on top. Spoon rest of meat mixture on top. Cover and bake about 25 minutes at 375 degrees. Uncover, top with 1/2-3/4 cup more cheese and bake uncovered another 4-5 minutes until cheese melts. Slice through with spatula and serve over fiesta quinoa (as shown below).
After the Quinoa was done cooking, my fiesta bake was already in the oven. The pot you used to create your meat mixture for the bake will still have food particles from the tomatoes and spice. Add the quinoa to that pot residue, stir and keep covered until ready to serve.
You can top the bake with sour cream, salsa, avocado, sliced scallions, cilantro or any other ingredients you desire. Serve with tortilla chips to scoop as you dig in and chop the bake up like we did and it is so delicious.
The ingredients I used were the Goya brand foods. From the oil, beans, quinoa, tomatoes I was able to use one of my favorite brands that I pick up from my local grocery store. I also cooked in the IMUSA red cauldron pot and used some IMUSA utensils for prep.
Founded in 1936, Goya Foods, Inc. is America’s largest Hispanic-owned food company, and has established itself as the leader in Latin American food and condiments. Goya manufactures, packages and distributes over 2,200 high-quality food products from the Caribbean, Mexico, Central and South America. Goya products have their roots in the culinary traditions of Hispanic communities around the world; their combination of authentic ingredients, robust seasonings and convenient preparation make them ideal for every taste and every table. For more information on Goya Foods, please visit www.goya.com
IMUSA is a leading ethnic housewares brand with deep roots in Latin America and the United States, offering hundreds of affordable housewares products including gadgets, cookware, appliances, cleaning, food storage, espresso, and ethnic specialty items. For more information, please visit www.imusausa.com, “Like” IMUSA on Facebook (www.facebook.com/imusausa), followIMUSA on Twitter (@IMUSAUSA), or visit IMUSA on Pinterest (www.pinterest.com/imusausa)
1 lucky reader will win a signature IMUSA Tortilla Warmer and a Goya Cookbook. Enter below and open to US. Ends on 10/5. Good luck!