I am continuing to have fun experimenting around with quinoa flour. I came up with this particular recipe for our small group last night, and I didn’t get to taste it ahead of time, so imagine my relief when everyone loved it! I brought it thinking I would get to bring home lots of leftovers…ya, not so much. 🙂 I kept seeing everyone (including myself) go back for seconds. 🙂 It did my heart good!
This time instead of making the crust plain, I added some fresh spices into it that went well with the dish that I was hoping to create.
This is definitely a keeper around our house! So full of taste, and so many things in it that are good for you! Sometimes I can’t believe I ever thought that low-glycemic and/or gluten-free food was yucky tasting! No way! I have always loved food, but now I love it even more!
Chicken Fajita Casserole
*Created by Lori at Creating Beauty in the Kitchen
- 3 cups quinoa flour
- 1 cup + 2 tbsp butter, softened
- 3/4 cup water
- 4 fresh cloves garlic, minced
- Lots of fresh cilantro 🙂
- 3 large boneless, skinless chicken breasts
- Fajita Seasoning (I used Ortega)
- 16 ounces of cream cheese
- 3 15 ounce cans of black beans
- 6 avocados
- About 9 cherry tomatoes, fourthed
- 1-2 tsp honey
- 1 cup Monterrey Jack Cheese
- 2 1/2 Mexican onions
- 1 tbsp olive oil
- 3 miniature limes (or 1 normal size one)
- Preheat oven to 350 degrees
- Mince the garlic and chop the cilantro.
- In a mixing bowl, combine the flour with the softened butter. Mix until it forms clumps. Add in 2 of the minced cloves of garlic, along with some chopped up cilantro. Slowly add in the 3/4 cup of water. At this point, I just started using my hands to mix it well and make it into a nice dough texture.
- In a 9 x 12 baking dish, spread out the dough.
- Put it in the oven for 20 minutes.
- Meanwhile, chop up the chicken and Mexican onions, and cook them on high in a large skillet with a tbsp of olive oil.
- When mostly cooked, add in fajita seasoning. When finished cooking, set aside until the dough has cooked for its 20 minutes.
- When the dough is ready, layer your chicken over it in the dish. (Leave the stove on 350 degrees, because you are going to use it again in just a minute.)
- Next, layer the cream cheese over the chicken as best you can. Make sure it is flat and not super thick in some areas and super thin in others.
- After rinsing and draining the black beans, pour them over the cream cheese.
- Cook in the oven for 20 minutes.
- While this is cooking, now it is time to make the guacamole.Prepare by chopping up lots of cilantro (to your liking…I enjoy lots!), mincing the final 2 cloves of garlic, and cutting up the tomatoes. Set aside.
- Then you will need to slice open all six of the avocados and scoop them out into a large bowl. When you have done this, you want to mash it up.
- Cut your limes and squeeze the juice over the avocado. You might want to do a little juice at a time and taste test to make sure it is not too strong.
- Add in the garlic, cilantro, and tomatoes, mixing well.
- I have never done this before, but I also added about a tsp of honey and it added a fun flavor to the entire dish.
- When the timer goes off and the food is finished in the oven, layer the top of the dish with the guacamole.
- Finally, sprinkle Monterrey Jack Cheese over the top.