Chicken, Black Bean and Quinoa Chili Verde

DEAD SIMPLE!!

If you don't cook this recipe is for you. It's just a matter of putting things in a pot...  And in a half hour you have dinner!!

If you don't know about them already you are missing one of the greatest kitchen shortcuts of our time.  A rotisserie chicken from the local market is fast, simple and usually DELICIOUS.  Here we transform one, along with a jar of Salsa Verde and a can of black beans,  into a succulent, mildly spicy chili

Ingredients:

1 Tbsp. canola oil
1 large onion, diced
3 garlic cloves, minced
1 Tbsp. ground cumin
kosher salt
1-2 15-oz. can(s) black beans, rinsed
1 rotisserie chicken, shredded
1 16-oz. jar salsa verde
4 cups low-sodium chicken broth 

1 cup quinoa, rinsed
Sour cream, for serving
Fresh cilantro, for serving (optiona;)


In a large pot over medium heat, heat oil. Cook onion and garlic until tender, about 6 minutes. 

Add cumin and season with salt. 

Add black beans, chicken, and salsa verde and stir until combined.
Add chicken broth and quinoa and bring to a boil. 

Reduce heat and let simmer until quinoa is tender, about 20 minutes. 

Serve chili with sour cream and cilantro.

Cook's Notes:
You can substiture Greek Yogurt for 1/2, or all, of the sour cream

If you aren't a cilantro fan (I know you guys exist) you can chop some green onions and use them for garnish as well - plus, they taste great!

If you like a little HEAT I recommend some jalapeno or serrano chilies as garnish (seeded or not - depending on how you like your heat)

Chili Rellenos Casserole

I love Chili Rellenos, either with the meat or not. This is without. SO easy and SO good! Packed with Protein! 

Chili Rellenos Casserole 



4 whole Roasted, Peeled, And Seeded Green Chiles (or 1 - 4oz canned green chilies) 
1 cup Monterrey Jack Cheese, Grated 
3 whole Large Eggs or Egg beaters equivalent 
1 cup whole Milk (Not skim see Cook's Notes) 
Salt And Black Pepper To Taste 
1/4 teaspoons Smoked Paprika 
Dash Cayenne Pepper 

Preheat oven to 325 F. 

Mix together eggs, milk, salt, pepper, paprika and cayenne. 
Set aside 

Cut chilies in half and add a single layer of chilies on the bottom of a square baking dish. 
Top chilies with half the grated cheese. 
Repeat with another layer of chilies and another layer of cheese. 

Slowly pour egg mixture all over the top. Add more cheese if you like. (MORE is BETTER!!!) 

Place square dish into a larger baking dish or rimmed baking sheet. 
Pour in 1/2 inch of water and bake for 30 to 35 minutes, or until completely set. 

Cut into 6 squares and Enjoy! 

Cook's Notes: Requires whole milk as a minimum. Ad a splash of cream or half'n'half for richness. Needs the fat or finished product gets watery as it sits.