| | Spicy chicken tortilla bake with corn salsa
Spicy chicken tortilla bake with corn salsa
Spicy chicken tortilla bake with corn salsa 4.3-5 9
  • Calories: 951 kj
  • Fat: 41g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/180C fan forced. Heat oil in a frying pan over medium heat. Cook the onion and capsicum, stirring, for 5 minutes or until softened. Add the coriander root, garlic, cumin and chilli powder. Stir for 2 minutes, until fragrant.
  2. Add the mince. Cook, stirring, for 5 minutes. Add the tomato. Simmer for 6 minutes. Season. Stir in the coriander.
  3. Grease a 6cm-deep, 25cm (base measurement) ovenproof frying pan. Microwave rice for 1 minute. Place a tortilla in pan, leaning against side, forming a cup. Place an eighth each of rice and mince mixture in centre. Repeat with remaining tortillas, rice and mince mixture. Top with cheese. Bake for 20 minutes or until golden.
  4. For salsa, microwave corn in a microwave-safe bowl, covered, on High for 3 minutes or until tender. Cut kernels from cobs. Combine with remaining ingredients. Scatter over tortilla bake. Top with sour cream.
Time for preparing:
20 min.


  • 1 tablespoon extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 red capsicum, deseeded, chopped
  • 2 tablespoons chopped fresh coriander root and stem
  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons Mexican chilli powder
  • 500g chicken mince
  • 410g can Ardmona Rich & Thick Chopped Tomatoes & Paste
  • 1/2 cup fresh coriander leaves, chopped
  • 250g pkt microwave black rice
  • 384g pkt (8) wholegrain tortillas, warmed
  • 65g (3/4 cup) coarsely grated cheddar
  • Low-fat sour cream, to serve
  • Corn salsa
  • 2 sweetcorn cobs, husks removed
  • 1 avocado, finely chopped
  • 1/2 cup fresh coriander leaves
  • 2 tablespoons drained pickled jalapenos, sliced, plus 1 tablespoon pickling juice
  • 1 small lime, rind finely grated, juiced