Zucchini & Spinach Chilaquiles

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"I like to have this for "breakfast for dinner", but it works at breakfast too. I find the canned tomatillos in the Mexican/Hispanic section of my store."

Original is 4 servings


  • Serving Size: 1 (488.8 g)
  • Calories 366.4
  • Total Fat - 11.7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 54.2 mg
  • Sodium - 996.3 mg
  • Total Carbohydrate - 46.9 g
  • Dietary Fiber - 6 g
  • Sugars - 10 g
  • Protein - 23.8 g
  • Calcium - 234 mg
  • Iron - 3.1 mg
  • Vitamin C - 139.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the broiler to high.

Step 2

Place 3/4 cup cilantro, peppers, and tomatillos in a food processor; process for 20 seconds. Add the water a tablespoon at a time, until the sauce reaches your desired consistency. Stir in the juice.

Step 3

Heat the oil in a 10 inch cast-iron skillet over medium-high heat. Add the zucchini, onion, and jalapeno. Cook for about 6 minutes. Add the spinach, stirring just to wilt. Place the zucchini mixture in a bowl. Wipe out the skillet.

Step 4

Arrange the tortilla chips in the skillet; top with the tomatillo mixture, zucchini mixture, and cheese. Broil for 2 minutes.

Step 5

Top with the remaining 1/4 cup cilantro, pumpkin seeds, and hot sauce, if desired.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When choosing peppers, look for ones that are firm and have bright colors.
  • Queso fresco can be found in the cheese section of most grocery stores.

  • Substitute sweet potatoes for the zucchini for added sweetness and extra vitamins and minerals. The benefit of this substitution is that sweet potatoes are a great source of fiber, vitamin A, and other essential vitamins and minerals that can help boost the nutritional value of this dish.
  • Substitute feta cheese for the queso fresco for a more tangy flavor. The benefit of this substitution is that feta cheese is a great source of calcium and protein, making this dish a more balanced meal.

Vegetarian Chilaquiles Omit the queso fresco cheese and replace the hot sauce with your favorite vegan-friendly hot sauce. Substitute black beans for the pumpkin seeds.

Refried Beans: Refried beans are a perfect accompaniment to this chilaquiles dish as they are a classic Mexican side. They are rich and creamy, adding a delicious flavor and texture to the meal. They are also high in fiber and protein, making them a nutritious addition to your meal.

Mexican Rice: Mexican rice is the perfect side dish to serve with chilaquiles. It is light and fluffy, and adds a great flavor and texture to the meal. It is also a great source of carbohydrates, making it a nutritious addition to the meal.


Q: How long do I need to broil the tortilla chips?

A: Broil for 2 minutes until the cheese is melted and the chips are lightly browned.

Q: How do I store leftover tortilla chips?

A: Store the leftover chips in an airtight container at room temperature for up to 3 days.

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Fun facts:

Fun Fact 1: Zucchini was first cultivated in Europe in the 16th century, but it was not until the 1920s that it became popular in the United States when Italian immigrants brought it to the country.

Fun Fact 2: The popular Mexican dish chilaquiles was mentioned in the novel "Like Water for Chocolate" by Laura Esquivel. The novel was adapted into a movie in 1992, and it won an Academy Award for Best Foreign Language Film.