Zucchini & Spinach Chilaquiles
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Recipe: #36781
April 09, 2021
Categories: Breakfast, Dinner, Main Dish, Vegetables, Peppers, Spinach, Mexican, Southwest, Brunch, Weeknight Meals, Stove Top, Vegetarian, Zucchini, Kosher Dairy more
"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."
Ingredients
Nutritional
- 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 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.
Tips & Variations
No special items needed.
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