Thursday, March 23, 2017

Chilaquiles with Zucchini and Spinach

Chilaquiles with Zucchini and Spinach
(4 servings)


1 cup Fresh Cilantro, chopped, divided
2 medium Poblano Peppers, seeded and chopped
1 can (12 oz.) Tomatillos, drained
4 tbsp. Water
2 tbsp. Fresh Lime Juice
1 tbsp. Extra Virgin Olive Oil
2 cups Fresh Zucchini, chopped
1 cup Red Onion, sliced
1 medium Jalapeno, seeded and sliced
2 cups Fresh Baby Spinach, coarsely chopped
4 cups Tortilla Chips (your favorite)
½ cup Queso Fresco, crumbled
1½ tbsp. Hot Sauce


In a food processor, place ¾ cup of cilantro, peppers and tomatillos and process 20 seconds.  Add water, a tablespoon at a time, until sauce reaches desired consistency.  Stir in juice and set aside.  In a 10-inch cast-iron skillet over medium-high, add oil and when ready the zucchini, onion and jalapeno and cook 6 minutes. Add spinach, stirring to wilt.  Move zucchini mixture to a bowl and wipe out skillet.  Arrange tortilla chips in skillet, top with tomatillo mixture, then zucchini mixture and topped with the cheese.  Broil 2 minutes in a pre-heated broiler.  Remove and top with remaining ¼ cup of cilantro and hot sauce before serving.

Note:               Another topping option would be roasted unsalted pumpkin seeds.  Give them a try.

Ideas for Future Efforts

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