This recipe, a finalist in the 2008 Hotdish Challenge sponsored by the St. Paul Winter Carnival, was submitted by Susan Jacenko of Plymouth.
3 tablespoons extra-virgin olive oil, divided use
1/2 cup diced red onion
1 cloves garlic, minced
1 tablespoon flour
1/2 cup smoky chipotle salsa (she uses Trader Joe’s)
1 can (14 1/2 ounces) diced tomatoes with green chiles, divided use
1/2 cup dry quinoa (prepared according to package with 1 cup chicken broth)
1/2 teaspoon cumin
1 tablespoon lime juice
1/2 cooked chicken (diced or shredded)
1/2 cup shredded cheddar cheese
Salt
Garnishes:
Shredded cheese
Diced red onion
Avocado
Sour cream
To saute onion and garlic: Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in pan over medium heat. Add onion and garlic. Saute until slightly tender. Remove from pan.
To assemble: Add remaining olive oil to pan. Add flour. Whisk until smooth. Add salsa and liquid from diced tomatoes. Heat, whisking, until slightly thickened. Add onion and garlic mixture, tomatoes, quinoa, cumin, lime juice, chicken and cheese. Add salt to taste. Transfer to 2-quart casserole.
To bake: Bake, covered, for 15 minutes. Remove cover. Bake for 15 minutes or until bubbly. Remove from oven. Let stand for 10 minutes. Top with any combination of garnishes.
Copyright 2009 Pioneer Press.