Tex-Mex Chicken Quinoa

Ok, so today I am back with another quinoa recipe of sorts.  It is more of a dump this, dump that, mix, bake and serve type of recipe.  I have found this blogging recipes thing is kinda hard for a person who very rarely cooks with a recipe and never makes a dish the same way twice.  Hmm, maybe I should have thought this blog thru a little better before I started?  Too late for hindsight. Instead of beating myself up about presenting this to you in proper "recipe" format, I am just going to throw it out there.  Trust me, this dish is easy to make and tastes great.  How you get to that point doesn't really matter, does it?  We are going to pretend, at least for now, it doesn't. Enjoy!



Tex-Mex Chicken Quinoa

cooked chicken breast meat chunked or shredded- enough to feed your crew
cooked quinoa- more or less depending on your carb intake. I usually use 1 cup per 3 ck breasts
canned tomatoes- undrained, mexican recipe. I use one can for the ratio above but add if you need
shredded cheddar cheese- some to mix in and some to put on top
chipotle seasoning-I love Mrs. Dash Southwest Chipotle (season to taste)
1/3 block softened cream cheese or several The Laughing Cow Light Queso Fresco & Chipotle wedges (see below)
chopped fresh cilantro

Mix all the ingredients together, pour into a glass Pyrex that has been sprayed with non-stick spray, top with extra cheddar and bake at 350* until cheese is melted.  Serve with tex-mex condiments.



I love to use these wedges in place of cream cheese.