Cotija Tex Mex Bowl

Recipes

Mar 20

Written By Hofstede's Marketing

Serves: 4-5, Prep time: 30 mins, Cook time: 1 1/2 hrs Total time: 2 hrs

Ingredients

2 cups quinoa

1 can black beans, thoroughly rinsed

4.5 cups water

1 tbsp chicken broth

1/2 small jalapeno pepper, diced

2 tbsp chipotle powder

1 cup ketchup

1 cup cotija cheese (found in our deli coolers)

½ cup olive oil or avocado oil

½ cup taco seasoning

½ tsp salt

1 tsp chilli flakes (adjust to spice preference)

½ tsp minced garlic

1 cup bell pepper, chopped

1 small white onion, chopped

3/4 cup cilantro, coarsely chopped

1 cup grape or cherry tomatoes, cut in half

2 ripe avocados cut into ½ inch strips

2 large chicken breasts

Directions

Preheat oven to 350

For the shredded chicken:

In a bowl mix together the ketchup, chipotle powder, chicken broth, diced jalapeno & 1 cup water. Place two chicken breasts in a baking dish and pour mixture over top. Cover with foil and bake in the oven for 1.5 hours. The internal temperature should reach 74 C or 165 F. Once chicken is finished, shred with two forks and place aside.

For The Quinoa:

In a pot put two cups of quinoa (or rice) and 3.5 cups of water. Heat on high heat until boiling. Then cover with lid and turn down to low heat, and let stand on the stove for another 20-30 mins until quinoa is fluffy. Transfer your warm quinoa to a mixing bowl and add the oil,taco seasoning, salt, minced garlic, can of black beans & chilli flakes (Omit chilli flakes if you don’t like spicy!). Mix and let stand for about 10 mins.

Now it’s time to build your bowls! (Will make approx 4-5 large serving bowl sizes)

First place your quinoa/black bean mixture in the bowl then top with peppers, onions, tomatoes, avocados, shredded chicken, cotija cheese & cilantro.

You can add fresh salsa or guacamole for added flavours or taco chips for a little crunch!