- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 pound ground chicken
- 1 medium zucchini, chopped
- 1/2 red bell pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon coarsely ground pepper
- Salt
- 1 lime, juiced
- 4 garlic cloves, finely chopped
- 1 medium onion, chopped
- 1 jalapeno, seeded and chopped
- 1 cup beer or chicken broth
- 12 tomatillos – husks removed, fruit rinsed and chopped
- 4 (8 inch) flour tortillas
- 2 cups shredded Cheddar cheese
- In a medium nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the ground chicken and cook, stirring, until browned, 2 to 3 minutes. Add the zucchini and bell pepper, then the cumin, coriander and pepper; season with salt. Cook over medium heat for 10 to 12 minutes. Stir in the lime juice.
- In a medium saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the garlic, onion and jalapenos and cook for 5 minutes. Stir in the beer and boil to reduce by half, about 3 minutes. Add the tomatillos and simmer for 6 to 7 minutes.
- Heat a large skillet over high heat and blister the tortillas, about 30 seconds on each side.
- Preheat the broiler to high. Brush the inside of an 8-inch round cake pan with the remaining 1 tablespoon EVOO, 1 turn of the pan. Place a tortilla in the pan, then top with one-third of the chicken, one-quarter of the tomatillo sauce and 1/2 cup cheese. Repeat the layering 2 more times. Top with the remaining tortilla, tomatillo sauce and cheese. Broil for 2 minutes until the cheese is melted.