Chicken Tortilla Pie
3 Tbsp Extra-virgin Olive Oil
1 Lb Ground Chicken
1 Med Zucchini, Chopped
½ Red Bell Pepper, Finely Chopped
2 Tsp Ground Cumin
2 Tsp Ground Coriander
1 Tsp Coarsely Ground Pepper
Salt
Juice Of 1 Lime
4 Garlic Cloves, Finely Chopped
1 Med Onion, Chopped
1 - 2 Jalapeños, Seeded & Chopped
1 Cup Beer Or Chicken Broth
12 Tomatillos (about 1 - 1¼ Lbs)-husks Removed, Fruit Rinsed &
Chopped
4 – 8 Inch Flour Tortillas
2 Cups Shredded Cheddar Cheese
In A Medium Nonstick Skillet, Heat 1 Tablespoon Olive Oil, 1 Turn Of The Pan, Over Medium-high Heat.
Add The Ground Chicken & Cook, Stirring, Until Browned, 2 - 3 Minutes. Add The Zucchini & Bell Pepper, Then The Cumin, Coriander & Pepper; Season With Salt. Cook Over Medium Heat For 10 - 12 Minutes. Stir In The Lime Juice.
In A Medium Saucepan, Heat 1 Tablespoon Olive Oil, 1 Turn Of The Pan, Over Medium-high Heat. Add The Garlic, Onion & Jalapeños & Cook For 5 Minutes. Stir In The Beer & Boil To Reduce By Half, About 3 Minutes. Add The Tomatillos & Simmer For 6 - 7 Minutes.
Heat A Large Skillet Over High Heat & 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 Tablespooon, 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 & ½ Cup Cheese. Repeat The Layering 2 More Times.
Top With The Remaining Tortilla, Tomatillo Sauce & Cheese.
Broil For 2 Minutes Until The Cheese Is Melted.
Makes 4 Servings.