Zucchini & Spinach Chilaquiles
Created by breezermom on April 9, 2021
- Servings: 4
- Prep Time: 10m
- Cook Time: 12m
- Recipe #36781
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.
Nutritional Facts
- 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