Zucchini and Spinach Chilaquiles

Name: Zucchini and Spinach Chilaquiles
Yield: Serves 4 (serving size: about 1 1/2 cups)
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); ¼ cup roasted unsalted pumpkin seeds; 1 ½ tablespoons hot sauce, optional

2 Ratings
2 Reviews

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.

By Paige Grandjean

Recipe by Cooking Light March 2017

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Credit: Alison Miksch; Food Styling: Catherine Crowell Steele; Prop Styling: Lindsey Lower

Recipe Summary test

Yield:

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

Nutrition Info

Directions

Step 1
Preheat broiler to high.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

334 calories; fat 19.7g; saturated fat 4g; mono fat 9.8g; poly fat 3g; protein 11g; carbohydrates 33g; fiber 8g; cholesterol 10mg; iron 4mg; sodium 516mg; calcium 209mg; sugars 6g.

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liafinney

08/12/2017

Agree with previous review-great flavor and easy to make substitutions. I had to cook my tomatillos (no canned ones available at local grocery store) and used summer squash from the garden-they are just now starting to come on-and didn't bother to seed the jalapeno. Like the idea of subbing panko for the chips, but we did use a lime flavored multi-grain chip this time. Suggested side of sofrito beans was excellent as well...so easy and such a nice added texture to them.

ajvinande

06/24/2017

Great flavor & fun to make! Flexible for substitutions too, such as: yellow summer squash for zucchini, panko for the chips, cheddar for the cheese, etc. The family loved it :)

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Ingredients

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Nutrition Facts

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Zucchini and Spinach Chilaquiles

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Zucchini and Spinach Chilaquiles