Rating: 4 stars
2 Ratings
  • 5 star values: 1
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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.

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)
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Ingredients

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Directions

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  • Preheat broiler to high.

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  • 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.

Nutrition Facts

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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