Chilaquiles with Chicken and Zucchini

Ingredients:

• 15 cornmeal tortillas, quartered (recipe corn tortillas, recipe wheat tortillas)
• 1 tbsp. grated mozzarella or suluguni cheese
• 2 cups finely chopped grilled chicken
• 1 small zucchini, cut into 1/2-inch pieces
• 1/2 cup vegetable oil
• 1 cup tomatillo salsa
• 1/2 cup chopped cilantro, plus more for sprinkling
• Sliced ​​radish and chopped red onion for garnish

Preparation:

1. Heat vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and fry for about 3 minutes, turning them over with tongs, until golden brown. Pat dry with paper towels. Fry the remaining tortillas in the same manner.
2. Reduce heat to medium, add zucchini, and cook for 2 minutes, or until half-cooked. Add chicken, salsa, 3/4 cup water, and cilantro. Bring to a boil and cook for 2 minutes.
3. Meanwhile, preheat the oven to broil. Line a 20-cm baking dish with half the toasted tortillas. Top with half the chicken mixture and 1/2 cup of cheese.
   
   Top with the remaining tortillas, then the remaining chicken mixture and cheese. Grill for 2-3 minutes, until the cheese is melted. Top with chilaquiles and radishes, then sprinkle with red onion and cilantro.