Mexican Aztec Pie

magimix-cook-expert-orange-poppy-seed-cake

Mexican Aztec Pie

  • Servings: 6
  • Difficulty: easy
  • Print

So full of freshness and flavor. I serve this at the table and let everyone help themselves.


  • 500g vine ripened tomatoes
  • 1 tbs vegetable stock paste
  • 1 cup water
  • 1 bunch fresh coriander, stalks removed
  • 2 cloves garlic
  • 2 chicken breasts
  • 2 onions, halved
  • 1 tbs olive oil
  • 1 tbs Mexican spice mix
  • ½ tbs. ground chipotle chillies
  • 3 cobs corn (or 1 can corn kernels)
  • olive oil for brushing
  • 6 Simson’s Pantry premium white wraps
  • 1 can black beans, rinsed and drained
  • 200ml sour cream
  • 200g tasty cheese, grated
  • chopped avocado, tomato and coriander, to serve
  1. Preheat oven to 180˚C.
  2. Place tomatoes, chicken stock, coriander and garlic in the thermal bowl. EXPERT/45 seconds/speed 13/0 degrees/cap on. Season with salt and pepper. Set aside.
  3. Rinse thermal bowl, add 500ml water and insert the steamer basket. Place chicken breasts in steamer basket. STEAM/25 minutes/cap on. Remove basket, empty water, place chicken in thermal bowl. EXPERT/30 seconds/speed 13/0 degrees/cap on. Set aside.
  4. Place onions in thermal bowl. EXPERT/20 seconds/speed 13/0 degrees/cap on. Add olive oil, Mexican spice mix and chipotle chillies in the thermal bowl. EXPERT/7 minutes/speed 3/110 degrees/cap off. Remove and stir onion mixture through shredded chicken. Set aside.
  5. Slice corn kernels from cobs. Heat a frying pan to a high heat. Cook corn until lightly charred. Set aside. (Skip this step if using canned corn)
  6. Brush wraps with olive oil.
  7. In a casserole dish layer wraps, tomato mixture, chicken mixture, corn, black beans, sour cream and cheese in two layers. Cook for 25 minutes, or until golden and bubbling.
  8. Serve with chopped avocado, tomato and coriander.

Credit: http://www.mycookexpert.wordpress.com

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