Creamy Tex-Mex Quinoa Dippers {New to Quinoa? Or Not Sure You Like It? Make This.}
Creamy Tex-Mex Quinoa Dippers {New to Quinoa? Or Not Sure You Like It? Make This.} is a beverage that serves 6. One portion of this dish contains around 28g of protein, 11g of fat, and a total of 374 calories. For $1.68 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. If you have canned black beans, garlic powder, chili powder, and a few other ingredients on hand, you can make it. It is brought to you by Mels Kitchen Café. 58 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 84%, this dish is awesome. Users who liked this recipe also liked Mason Jar Tex Mex Quinoa & Tangy Cilantro Lime Creamy Dressing, Tex Mex Quinoa Casserole, and tex-mex quinoa bake.
Servings: 6
Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced or petite-diced tomatoes, undrained
1 teaspoon chili powder
Handful of chopped fresh cilantro
1 cup frozen corn kernels
4-8 ounces light or regular cream cheese, cubed (depending on how creamy you like it)
1 teaspoon cumin
1/2 teaspoon garlic powder
tablespoon of fresh lime juice
1 cup low-sodium chicken broth
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup quinoa, well-rinsed and drained
1 teaspoon salt
1 pound boneless, skinless chicken breasts, cubed
Equipment:
measuring cup
slow cooker
whisk
Cooking instruction summary:
In a 4- or 5-quart slow cooker, toss the chicken, corn, black beans, tomatoes and quinoa together. In a liquid measuring cup, whisk together the broth, chili powder, cumin, garlic powder, onion powder, salt and pepper. Pour the mixture over the ingredients in the slow cooker and give it all a good stir (scrape down any quinoa that may be stuck to the sides of the slow cooker above the liquid). Cover and cook on low for 6-8 hours. Toss in the cubed cream cheese and cover the slow cooker for 5-10 minutes to let it soften. Stir all the ingredients together until the cream cheese is mixed in well. Add the lime juice and cilantro and give it another quick stir. Serve warm with tortilla chips.
Step by step:
1. In a 4- or 5-quart slow cooker, toss the chicken, corn, black beans, tomatoes and quinoa together. In a liquid measuring cup, whisk together the broth, chili powder, cumin, garlic powder, onion powder, salt and pepper.
2. Pour the mixture over the ingredients in the slow cooker and give it all a good stir (scrape down any quinoa that may be stuck to the sides of the slow cooker above the liquid). Cover and cook on low for 6-8 hours. Toss in the cubed cream cheese and cover the slow cooker for 5-10 minutes to let it soften. Stir all the ingredients together until the cream cheese is mixed in well.
3. Add the lime juice and cilantro and give it another quick stir.
4. Serve warm with tortilla chips.
Nutrition Information:
covered percent of daily need
