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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.
- 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 19.7g
- Satfat 4g
- Monofat 9.8g
- Polyfat 3g
- Protein 11g
- Carbohydrate 33g
- Fiber 8g
- Cholesterol 10mg
- Iron 4mg
- Sodium 516mg
- Calcium 209mg
- Sugars 6g
- Est. added sugars 0g
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.