Chicken, Corn and Zucchini Tortilla Pie

I have been meaning to tell you about this Tortilla Pie for quite a few weeks now.

It all started when Mr B suggested having quesadillas for dinner one night.

Great, something easy I thought.

But after what felt like HOURS of trawling through recipes we couldn't make a decision on exactly what we wanted in them.

This seems to be pretty much standard for us at the moment. I think we are suffering information overload and have lost the ability to make a decision about pretty much anything....don't even get me started on how many hours / days we have spent trying to decide on a nappy bag for the baby!

Anyway, eventually we found this recipe for a Chicken, Corn and Zucchini Tortilla Pie which we were both pretty keen on and let's be honest, a tortilla pie is pretty much (give or take some toasting) a stack of quesadillas so we were sold. This tortilla pie is really easy to throw together, packed full of flavour and as an added bonus, it looks pretty specky when you take it out of the tin too!

Chicken, Corn and Zucchini Tortilla Pie - Serves 4

3 tspns olive oil
1 red onion, diced
1 heaped tbspn crushed garlic
2.5 tspn mexican chilli powder
1 tspn ground cumin
500g chicken mince
410g can diced tomatoes (if you can find some that include tomato paste use those or alternatively add 1 tbspn tomato paste)
310g can corn kernels, 
drained
2 zucchini, grated
5 wholegrain tortillas
1 1/4 cups grated cheese
1 cup light sour cream
2 tomatoes, coarsely chopped
2 spring onions, finely chopped
1 tspn lime juice
Salt and Pepper

Preheat oven to 180°C  and grease a 20cm (base measurement) springform tin. Place on a baking tray and set aside.

Heat remaining oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 3 minutes or until soft.

Add the chilli powder and cumin and cook, stirring, for 1 minute. Add the mince and cook for 4 minutes or until golden. Add the diced tomato and corn and simmer for 4 minutes or until mixture has thickened slightly.

Add the grated zucchini and cook, stirring occasionally, for 3-5 minutes. Season with salt and pepper. Remove the pan from the heat and allow mixture to cool for 5 minutes.

Place 1 tortilla in prepared pan. Spread one-quarter 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 the top with half of the sour cream and sprinkle with remaining cheese. I also sprinkled a little extra chilli powder over the cheese.

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

Place tomato, spring onion and lime juice in a bowl and season with cracked pepper. Toss to combine.

Serve tortilla pie with sour cream and tomato salsa

Enjoy!

Mrs B xx