Chicken Tortilla Pie Rachael Ray   From Every Day with Rachael Ray October 2006 FOUR SERVINGS 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 (2/3 palmful) 2 teaspoons ground coriander (2/3 palmful) 1 teaspoon coarsely ground pepper (1/3 palmful) Salt Juice of 1 lime 4 garlic cloves, finely chopped 1 medium onion, chopped 1 or 2 jalapeños, seeded and chopped 1 cup beer or chicken broth 12 tomatillos (about 1 to 1 1/4 pounds)-husks removed, fruit rinsed and chopped Four 8-inch flour tortillas 2 cups shredded cheddar cheese 1. 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. 2. In a medium saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the garlic, onion and jalapeños 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. 3. Heat a large skillet over high heat and blister the tortillas, about 30 seconds on each side. 4. 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.

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