Ingredients
- 1 cup cilantro, chopped (fresh, divided)
- 2 poblano peppers (medium peppers, seeded and chopped)
- 1 can (12 ounce) can tomatillos (drained)
- 4 tablespoons water, as needed
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 cups zucchini, chopped
- 1 cup red onion, thinly sliced
- 1 jalapeno, seeded and sliced
- 2 cups spinach, coarsely chopped (baby spinach)
- 4 ounces tortilla chips (about 4 cups)
- 2 ounces crumbled queso fresco cheese (about 1/2 cup)
- 1/4 cup pumpkin seeds (roasted unsalted)
- 1 1/2 tablespoons hot sauce (optional)
How to Make
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Step 1: Preheat the broiler to high.
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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.
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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.
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Step 4: Arrange the tortilla chips in the skillet; top with the tomatillo mixture, zucchini mixture, and cheese. Broil for 2 minutes.
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Step 5: Top with the remaining 1/4 cup cilantro, pumpkin seeds, and hot sauce, if desired.
We hope you enjoy this recipe!
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