(Serves 4)
3 cups squash flowers, loosley packed, roughly chopped
4 small zucchini, cut in ¼ inch slices
salt and freshly ground pepper
2 cups tomatillo salsa
¼ cup heavy cream
½ onion, sliced paper thin
¼ cup vegetable oil
12 day-old corn tortillas
½ cup grated manchego cheese
½ cup grated panela cheese
¼ grated anejo cheese

In a skillet, sear the zucchini in a small amount of butter and set aside. In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, ½ teaspoon pepper, the onion and shredded chicken pieces. Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften and then transfer to a large colander to drain. Preheat the oven to 350 F. Butter 4 ovenproof soup bowls. Combine the cheeses in a mixing bowl.

To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the bowl. Push the solids in the bowl of zucchini, squash flowers and tomatillo sauce to the side so the liquids form in a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer the moist tortillas over the cheese and top with the vegetable mixture with its sauce in 3 layers. Sprinkle half of the remaining cheese over the vegies. Cover tightly with aluminum foil.