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Zucchini and Spinach Chilaquiles

Photo: Alison Miksch
Total time 40 mins
Yield

Serves 4 (serving size: about 1 1/2 cups)

This verde version of a Mexican brunch classic is the perfect introduction to summer. If you have time, try switching out canned tomatillos for fresh: Remove the papery husks from 8 ounces fresh tomatillos, toss with 1 tablespoon oil on a baking sheet, and broil 6 minutes or until lightly charred. Cool before processing. Queso fresco has the texture of strained ricotta—it won’t quite melt under the broiler, but its mild flavor will be a welcome contrast to the heat in the tomatillo mixture. Add scrambled eggs to each serving for a little extra protein.

Ingredients

  • 1 cup chopped fresh cilantro, divided
  • 2 medium poblano peppers, seeded and chopped
  • 1 (12-oz.) can tomatillos, drained
  • 4 tablespoons water, as needed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped zucchini
  • 1 cup sliced red onion
  • 1 jalapeño, seeded and sliced
  • 2 cups baby spinach, coarsely chopped
  • 4 ounces multigrain tortilla chips (about 4 cups)
  • 2 ounces queso fresco, crumbled (about 1/2 cup)
  • 1/4 cup roasted unsalted pumpkin seeds
  • 1 1/2 tablespoons hot sauce, optional

Nutrition Information

  • calories 334
  • fat 19.7 g
  • satfat 4 g
  • monofat 9.8 g
  • polyfat 3 g
  • protein 11 g
  • carbohydrate 33 g
  • fiber 8 g
  • cholesterol 10 mg
  • iron 4 mg
  • sodium 516 mg
  • calcium 209 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high.
  2. Place 3/4 cup cilantro, peppers, and tomatillos in a food processor; process 20 seconds. Add water, 1 tablespoon at a time, until sauce reaches desired consistency. Stir in juice.
  3. Heat oil in a 10-inch cast-iron skillet over medium-high. Add zucchini, onion, and jalapeño; cook 6 minutes. Add spinach, stirring to wilt. Place zucchini mixture in a bowl. Wipe out pan.
  4. Arrange tortilla chips in pan; top with tomatillo mixture, zucchini mixture, and cheese. Broil 2 minutes. Top with remaining 1/4 cup cilantro, pumpkin seeds, and hot sauce, if desired.