Spicy chicken and spinach cake
(at time of publication)
- 1 bunch coriandercilantroX with roots
- olive oil spray
- 1 onion, finely chopped
- 2 teaspoons Mexican seasoning
- 750g chicken mince
- 400g can diced Italian tomatoes
- 4 flour tortillas
- 3 cups baby spinach, roughly chopped
- ½ cup grated reduced-fat cheddar cheese
- ½ cup cottage cheese
- ½ large avocado, diced
1 Preheat oven to 200°C. Cut roots and 3cm of stalks from coriander. Wash well and chop finely. Reserve remaining coriander. Spray a 20cm cake tin with oil and line with baking paper.
2 Spray a large non-stick frying pan with oil. Cook onion over a medium heat, stirring, for 3 minutes, or until soft. Add coriander root and stalks and Mexican seasoning. Mix well.
3 Add chicken to onion and cook, stirring often, for 5 minutes, or until browned. Stir in tomatoes and bring to the boil. Reduce heat and simmer for 4-5 minutes, or until mixture becomes a thick sauce. Stir through 1/4 cup roughly chopped coriander leaves. Cool.
4 Place one tortilla in the base of cake tin Top with a third of the sauce. Sprinkle over a third of the spinach and a third of the cheeses. Continue layers, ending with a tortilla. Spray with oil. Bake for 15-20 minutes, or until top is light golden brown. Stand for 10 minutes before transferring to a serving platter. Top with avocado and coriander leaves.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 3g
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