Food, Giveaways, Recipes

Loaded Chicken Fiesta Bake Recipe

Post based off products sent from IMUSA and Goya brands.

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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.

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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.

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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).

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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.

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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).

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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.

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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.

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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)

The Giveaway

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!

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Lily KwansashaCorey OlomonMaryann D.Charlene Asay Recent comment authors

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Judy Lipcsak
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Judy Lipcsak

My husband works late on Tuesdays, so Taco Tuesdays are out. Tacos have become my favorite meal for when my kids come to visit. A taco bar is a great way to feed a crowd and everyone can have what they want to eat.

Clara
Guest

I’ve been looking for ways to use quinoa in recipes so this is great. The pictures make this dish look amazing.

Amber Ludwig
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Amber Ludwig

I just really enjoy mexican and/or hispanic foods so we eat it at least once a week in this house!! More if Im lucky and hubby doesn’t complain about it lol!!!

Elizabeth O.
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Elizabeth O.

I really love cooking with quinoa, it’s a nice alternative to rice and any other grain. I think this recipe is worth a try! It’s so healthy and tasty!

Renee Walters
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Renee Walters

We do taco Tuesday at my house every week. My kids look forward to it.

Nicole Escat
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Nicole Escat

I really want to try Quinoa but I can’t find it here in our place. Your dish looks so yummy!

Heather D
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Heather D

My kids like when I do a taco bar. They like to put them together on their own. It’s a mess for me and causes more dishes but it makes them happy.

Charlene Asay
Guest

This looks delish. Thanks for sharing with us at Family Joy Blog Link Up Party this week!

Maryann D.
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Maryann D.

We do occasionally enjoy Taco Tuesdays. But we always use Goya products and beans for wonderful chili.

Corey Olomon
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Corey Olomon

We have Taco Tuesdays, including tonight! 🙂

sasha
Guest
sasha

I live in TN and its hard to get Hispanic food out here…especially when I’m originally from NYC …. had no idea Goya even had quinoa!! Recipe looks amazing!

Lily Kwan
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Lily Kwan

I would like to try doing Taco Tuesdays soon.