Zucchini & Spinach Chilaquiles

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"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 recipe yields 4 servings
OK

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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