Name: Spicy chicken, corn & zucchini tortilla pie
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: mexican
Ingredients: 13.80 gm olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2 1/2 tsp Mexican chilli powder; 2.50 gm ground cumin; 500g chicken mince; 410g can tomatoes; 310g can corn kernels, drained; 1 zucchini, coarsely grated; 62.50 ml fresh coriander leaves, chopped; 4 wholegrain tortillas; 115g (1 1/3 cups) reduced-fat grated cheddar; 40.00 ml low-fat Greek yoghurt; 37.60 gm reduced-fat sour cream; 2 tomatoes, coarsely chopped; 1 avocado, coarsely chopped; 2 shallots, finely chopped; 40.00 ml chopped fresh coriander leaves; Salad greens, to serve

Spicy chicken, corn & zucchini tortilla pie

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Prep Time:

Cook Time:
45 minutes

Total Time:
45 minutes

Spice up your week with a fresh Mexican fiesta.

Ingredients:

13.80 gm olive oil
1 red onion,  finely chopped
2 garlic cloves, crushed
2 1/2 tsp Mexican chilli powder
500g chicken mince
410g can tomatoes
310g can corn kernels,  drained
1 zucchini, coarsely grated
62.50 ml fresh coriander  leaves, chopped
4 wholegrain tortillas
115g (1 1/3 cups) reduced-fat grated cheddar
40.00 ml low-fat Greek yoghurt
37.60 gm reduced-fat sour cream
2 tomatoes, coarsely chopped
1 avocado, coarsely chopped
2 shallots, finely chopped
40.00 ml chopped fresh coriander leaves
Salad greens, to serve

Instructions:

Preheat your oven to 200°C/180°C fan forced. Grease a 20cm springform cake pan with olive oil and place it on a baking tray.
In a large frying pan over medium heat, heat oil. Sauté onion and garlic until soft, about 3 minutes. Stir in chili and cumin, cook until aromatic, about 1 minute. Add mince, breaking it up with a wooden spoon, and cook until golden, about 4 minutes. Stir in tomato and corn, simmer until slightly thickened, about 4 minutes. Add zucchini and cook until tender, about 3 minutes. Stir in coriander, season to taste, and let cool for 5 minutes.
Layer the prepared pan starting with one tortilla, followed by one-third of the mince mixture and 1⁄4 cup of cheese. Repeat with the remaining tortillas, mince mixture, and cheese, ending with one tortilla on top. Finish by spreading a mixture of yogurt and sour cream over the top and sprinkling with the remaining cheese.
Bake for 15 minutes or until the cheese bubbles and turns golden. Let it cool in the pan for 10 minutes before serving.
Combine tomato, avocado, shallot, and coriander in a bowl. Toss gently to mix well. Serve the tortilla pie with the flavorful tomato and avocado salsa alongside a bed of fresh salad greens.

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