Spring Scoop

Quinoa Enchiladas With Salsa Verde Meal Kit


  • 8 oz. Chef's Line® Mild Taco Flavored Quinoa Crumbles
  • 4 ea. Del Pasado® White Corn Tortillas, warmed and wrapped
  • 2 oz. Del Pasado Crumbled Queso Fresco
  • 8 oz. Del Pasado Fire Roasted Salsa Verde
  • 2 tsp. Roseli® Olive Oil Canola Oil 50/50 Blend
  • 2 oz. Cross Valley Farms® Cilantro, chopped
  • 1 pouch Chef's Line Portioned Cilantro Lime Riced Cauliflower
  • 2 oz. Cross Valley Farms Diced Fresh Tomatoes
  • 2 oz. Chef's Line Crème Fraîche


  1. Preheat oven to 350°F.
  2. Heat oil in a large non-stick sauté pan over medium heat. Add quinoa crumbles, stirring until heated through, then transfer to a large mixing bowl. Add cheese and reserve. 
  3. Coat the bottom of an oven-safe pan with half of the salsa. Set aside.  
  4. Fill tortillas with about 1/4 cup of the quinoa filling, roll up and place atop salsa in reserved pan, then top enchiladas with the remaining salsa. 
  5. Cover with aluminum foil and bake for 15 minutes, then remove aluminum foil and continue to bake for 10 minutes or until heated throughout.
  6. Heat riced cauliflower according to package instructions.
  7. Allow enchiladas to rest for a few minutes before plating.
  8. Portion riced cauliflower onto plate, transfer enchiladas to plate, garnish with crème fraîche, additional quinoa mixture, diced tomatoes and chopped cilantro. 

Serves 1

By Chef Jeremy DeRango, Brands Sous Chef, Rosemont, IL