Chicken tortilla pies

These adorable little Mexican pies combine a light tortilla shell with tender, spiced chicken, creamy avo, fresh salsa, sour cream and oozy cheese to create the tastiest family dinner option for weeknights.

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

1 Mission Burrito Kit

2 tablespoon olive oil

2 corn cobs, husks removed

500 gram chicken tenderloins, halved lengthwise

2 tomatoes, chopped

1/2 cup coriander leaves, chopped

Topping

juice of 1 lime

avocado

sour cream

cheese, grated

coriander to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease eight 1-cup capacity muffins pans. Microwave tortillas on high, 100%, 20 seconds each to soften. Ease one into each recess pleating edges to fit snugly. Spray with oil. Bake 10-12 minutes until golden and crisp. Cool in pan.

2.Preheat a chargrill pan on high. Chargrill corn cobs, turning 5-8 minutes until grill marks appear. Remove from pan remove kernels by cutting down the length of the corn, close to the cob. Place in a large bowl.

3.In a bowl toss chicken in burrito seasoning (from kit) and oil. Chargrill chicken, 4-5 minutes turning until golden and cooked through. Add to corn. Allow to cool slightly. Stir through tomato, coriander and lime juice. Season.

4.Fill cups evenly with chicken mixture. Top with avocado, sour cream, salsa, grated tasty cheese and extra coriander to serve.