- 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
- 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
Preheat broiler to high.
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.
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.
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.