Zucchini and Spinach Chilaquiles

We initially discovered Chilaquiles when visiting Cabo San Lucas with friends. They are typically served roja (red sauce) or verde (green sauce) with beans and eggs. This version is a bit different but so very delicious and as equally as good for breakfast as it is for dinner.

Zucchini and Spinach Chilaquiles

1 cup chopped fresh cilantro, divided
2 medium poblano peppers, seeded and chopped
12-oz tomatillos, boiled for 5 min until soft
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini and summer squash
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

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. Salt and pepper to taste. 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. Sour cream, avocado and/or guacamole is an additional delicious topping.