Chicken quinoa & black bean patties from leftovers!

20130801-215837.jpgSunday night dinner at the in-laws’ is something my hubby and I look forward to every week! Last Sunday my MIL (mother-in-law) made delicious enchiladas and sent us home with mounds of leftovers (per usual)! Leftover shredded chicken and leftover quinoa-rice blend to be specific. After having that for lunch and then dinner, it was time to get creative in the kitchen! Thus low and behold the chicken quinoa black bean patties made from leftovers!

    (The leftover) Ingredients:

1 cup cooked shredded chicken*
1/2 cup cooked organic quinoa-rice blend*
1/3 cup black beans, drained & rinsed
1 egg
Desired seasonings

*Note: How my MIL prepared the chicken was by simmering a rotisserie chicken for 2 hours (stirring every 30 mins) in a crockpot with 2 cups chicken broth and seasoned with cumin, oregano, red chili powder, green chiles, sliced red onion, and a handful of fresh cilantro. *She cooked the quinoa-rice blend according to the package directions, but cooked it in vegetable broth + 2Tbsp olive oil & 1 Tbsp red pepper flakes. After cooked she added 1 small jar of chipotle salsa & 1 cup diced avocado. Note that these additions were for a full 2 cups uncooked quinoa.

Directions:

Place the beans in a medium mixing bowl and mash with a fork until just a handful remain whole. Stir in the shredded chicken and quinoa-rice blend. Season generously as desired (read note above to see how my leftovers had been deliciously seasoned). Mix the egg into the ingredients.

On a large non stick skillet on medium to medium-high heat drizzle a little olive oil to coat the pan. Spoon the chicken by the 1/4 cups and gently press the dollops down with a utensil to form a patty that is about 1 centimeter thick. Cook about 2-3 minutes on both sides. The tricky part is flipping them! Use the thinnest spatula you have and flip them with T.L.C., trying your best not to let them break. If I can do it, so can you! :D

These were delicious on top of a nice spinach & kale salad! I topped the patties with Trader Joe’s Corn and Chile Tomato-less salsa. Bon appetit!

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