Black Bean or Ground Chicken Quinoa Mole Bake 5.29.17 elink

Source

Teen Kitchen Project

Ingredients

Display units in Metric

Yields 1/2 hotel pan originally 1/2 hotel pan

BEANS and/or MEAT
1 ¹⁄₄	pounds	black beans soaked overnight and cooked
OR
¹⁄₂	Tablespoon	olive oil
2	pounds	ground or shredded chicken season with salt, pepper, cumin, chili powder and granulated garlic
Ground Meat Seasoning
GRAIN
1	cup	uncooked quinoa or millet (see note on liquid ratio)*
2	cups	water
MOLE SAUCE
2	Tablespoons	olive oil
¹⁄₄	pound	My Mom's Mole Powder
1 ³⁄₄	cup	veggie broth
³⁄₈	teaspoons	salt
VEGETABLES
1		onion diced
3	cloves	garlic minced
2		bell peppers, any color seeds removed, diced
2	cups	carrots medium dice
1	cup	corn frozen kernels
1	Tablespoon	lime juice
1	Teaspoon	ground cumin
1	Tablespoon	chili powder
¹⁄₃	cup	chopped cilantro
		Salt and pepper to taste
2	cups	shredded Mexican cheese

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 400 degrees F.

Rinse quinoa or *millet* and divide evenly in ______ hotel pans in a 2:1 water or broth to rice or quinoa (*2.5:1 for millet*) ratio. Cover with foil and bake 30-45 minutes, until all liquid is absorbed. Remove from oven, remove foil and allow to cool. Ask adult chef for assistance).

Reduce oven temperature to 350F.

Make Mole Sauce by heating ingredients on the stove in an appropriate sized sauce pan.

Grease _______ hotel pans.

If using ground meat, heat several Tablespoons of oil in large rondo, season and brown meat until no longer pink, set aside.

In the same rondo, add more olive oil, if needed and over medium-high heat add onion and sauté until softened, about 5-8 minutes. Add garlic and saute until fragrant, aboout 2 minutes more. Add peppers and corn. Cook for about 3-4 minutes. Add lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

In a large bowl, add cooked quinoa/millet and beans and/or ground chicken. Add sautéed vegetable mixture and stir to combine. Pour in mole sauce and stir. Add 1/4 of the shredded cheese.

Pour mixture into prepared baking dish. Top with remaining shredded cheese. Cover hotel pans with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until cheese is melted and edges are bubbling. Remove from oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 400 degrees F.
Rinse quinoa or *millet* and divide evenly in ______ hotel pans in a 2:1 water or broth to rice or quinoa (*2.5:1 for millet*) ratio. Cover with foil and bake 30-45 minutes, until all liquid is absorbed. Remove from oven, remove foil and allow to cool. Ask adult chef for assistance).
Reduce oven temperature to 350F.
Make Mole Sauce by heating ingredients on the stove in an appropriate sized sauce pan.
Grease _______ hotel pans.
If using ground meat, heat several Tablespoons of oil in large rondo, season and brown meat until no longer pink, set aside.
In the same rondo, add more olive oil, if needed and over medium-high heat add onion and sauté until softened, about 5-8 minutes. Add garlic and saute until fragrant, aboout 2 minutes more. Add peppers and corn. Cook for about 3-4 minutes. Add lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
In a large bowl, add cooked quinoa/millet and beans and/or ground chicken. Add sautéed vegetable mixture and stir to combine. Pour in mole sauce and stir. Add 1/4 of the shredded cheese.
Pour mixture into prepared baking dish. Top with remaining shredded cheese. Cover hotel pans with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until cheese is melted and edges are bubbling. Remove from oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Clean your work area and anything you used to complete this recipe.

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