SPICY CHICKEN, CORN & ZUCCHINI TORTILLA PIE

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INGREDIENTS

• 3 teaspoons olive oil
• 1 red onion, 
finely chopped
• 2 garlic cloves, crushed
• 2 1/2 teaspoons Mexican chilli powder
• 1 teaspoon ground cumin
• 500g chicken mince
• 410g can Ardmona Rich & Thick Chopped Tomatoes & Paste
• 310g can corn kernels, 
drained
• 1 zucchini, coarsely grated
• 1/4 cup fresh coriander 
leaves, chopped
• 4 wholegrain tortillas
• 115g (1 1/3 cups) reduced-fat grated cheddar
• 2 tbs low-fat Greek yoghurt
• 2 tbs reduced-fat sour cream

SALSA

• 2 tomatoes, coarsely chopped
• 1 avocado, coarsely chopped
• 2 shallots, finely chopped
• 2 tablespoons chopped fresh coriander leaves
• Salad greens, to serve

How to Make

1.Preheat oven to 200°C/180°C fan forced. Grease a 20cm (base measurement) springform cake pan with olive oil. Place on a baking tray.

2.Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 3 minutes or until soft. Add chilli and cumin. Cook, stirring, for 1 minute or until aromatic. Add mince. Cook, breaking up mince with a wooden spoon, for 4 minutes or until golden. Add tomato and corn. Simmer for 4 minutes or until thickened slightly. Add zucchini. Cook, stirring occasionally, for 3 minutes or until tender. Stir in coriander. Season. Cool for 5 minutes.

3.Place 1 tortilla in prepared pan. Spread one-third of the mince mixture over the tortilla. Sprinkle with 1⁄4 cup of the cheese. Repeat layers with remaining tortillas, mince mixture and cheese, finishing with 
1 tortilla. Spread top with combined yoghurt and sour cream. Sprinkle with remaining cheese.

4.Bake for 15 minutes or until cheese is melted. Stand in pan for 10 minutes.

5.Place tomato, avocado, shallot and coriander in a bowl. Toss to combine. Serve tortilla pie with tomato and avocado salsa and salad greens enjoy.

NUTRITION

• 2657 kj
  ENERGY
 
• 38g
  FAT TOTAL
 
• 13g
  SATURATED FAT
 
• 7g
  FIBRE
 
• 29g
  CARBS (TOTAL)

All nutrition values are per serve