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Zucchini and Spinach Chilaquiles

Zucchini and Spinach Chilaquiles


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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

Nutritional Information

  • 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

Step 1

Preheat broiler to high.

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.


Watch the video: Zucchini, Spinach and Pasta Recipe: Dinner Recipes. One Pot Meals (July 2022).


Comments:

  1. Cary

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  3. Erhard

    What necessary words... super, magnificent idea

  4. Erol

    Brilliant thought

  5. Shunnar

    I think you are mistaken.

  6. Kizuru

    Well done, a very good idea



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