Chicken liver tortilla bake

Serves 6

Preparation: 20 min

Cooking: 30 min

• 1 onion, finely chopped

• 30 ml (2 T) oil

• 2 cloves garlic, crushed

• 5 ml (1 t) barbeque spice

• 5 ml (1 t) ground coriander

• 5 ml (1 t) chilli flakes

• 800 g chicken livers

• 400 g chopped tomato

• 400 g kidney beans, drained

• 5 ml (1 t) dried mixed herbs

• salt and pepper

• handful coriander, chopped

• 8 tortilla wraps

TOPPING

• 250 ml (1 c) mozzarella cheese, grated

• 125 ml (½ c) Cheddar cheese, grated

• 125 ml (½ c) sour cream

Preheat the oven to 180 °C and grease a spring form cake pan.

1 In a pan over medium heat, sauté the onion in the oil. Stir in the garlic, barbeque spice, coriander and chilli flakes. Add the chicken livers and keep stirring until it changes colour. Pour in the chopped tomato and simmer.

2 Add the beans and herbs and simmer gently for 10 minutes, stirring now and then, until the livers are very tender. Season and stir in the coriander.

3 Fit 1 tortilla into the baking dish and spoon enough sauce over to cover it. Repeat with the rest of the tortillas and the chicken liver mixture.

4 Topping Mix the topping ingredients, cover the tortillas and bake for 15 minutes or until bubbling and golden.

4 Allow to stand for 5 minutes before slicing.

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