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Saint Lucifer Quinoa Enchilada Bake




  • 1 teaspoon of olive oil

  • 2 cloves of garlic, crushed

  • Cooking spray

  • 1 1/4 cup of quinoa, rinsed and drained

  • 1 8oz. can of tomato sauce

  • 2 cups of chicken broth

  • 1 1/2 teaspoon of cumin

  • 1 teaspoon of St. Lucifer Jalapeno Table Spice #13

  • 1 small can of chilies in adobo sauce

  • 1 can of black beans, drained and rinsed

  • 1 cup of frozen, thawed corn

  • 1/4 cup of fresh cilantro, plus 2 tablespoons for garnish

  • 2 cups of shredded Mexican cheese, or other shredded cheese

  • 1/2 cup of sour cream (optional)

  • 1 Hass avocado, diced

  • 1 fresh jalapeno, seeded and sliced

  • 3 scallions, green parts chopped

  • Kosher salt and black pepper to taste






  • Preheat oven to 400 degrees Fahrenheit.

  • Lightly spray a 9x12 casserole pan with oil.

  • In a medium saucepan, cook the quinoa with 1 3/4 cups of broth, per package directions.  When cooked, fluff with fork and set aside.

  • In a small saucepan heat the olive oil over medium low heat.  Add the garlic and saute until golden, 1-2 minutes.  Add the tomato sauce, 1/2 teaspoon of salt, cumin, 1/4 cup broth, chilies in adobo sauce, and St. Lucifer Jalapeno Table Spice #13.  Bring to a boil and simmer for 3-4 minutes.  If too thick, add 2 tablespoons of water, to thin out.

  • In a large mixing bowl combine the cooked quinoa, green chilies, corn, black beans, and 1/4 cup of cilantro.  Stir in 1 cup of cheese and mix well.  Place into the casserole dish and spread out.  Top with the enchilada sauce and remaining cheese.

  • Cover with foil and bake until hot and the cheese is melted, about 20-25 minutes.

  • To serve, top with avocado, jalapenos, scallions, and cilantro.  Cut into 6 pieces, lasagna style, top the slices with sour cream (optional), and serve right away.

  • OPTIONAL - rotisserie shredded chicken can be added to the dish, at step 5.



Download Printable Recipe Here


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