This part of the Friends plot is decidedly not my favorite, but I've always loved this episode. Ross is at his Ross-iest and the less than compelling plot point of some of the friends switching significant others does make for some great comic elements. I also just love the idea of going to a Friend's (literally!) place and having a full on Mexican meal with fajitas and margs. It just seems so fun! I've seen this episode more times than I can count, and the line "That is going to HURT tomorrow!" is both delivered perfectly forever burned into my brain. I feel his too-many-margs pain when he wakes up on the couch the next morning, it's just a great fun and new-feeling way to get a majority of the group together in a scene. When my friend Sam suggested we make these veggie chilaquiles, I saw the skillet and Ross holding a hot pan with his bare hands instantly came to mind. I fudged it a bit because it's a dish that can be either chilaquiles OR fajitas, just in time for Cinco de Mayo!
Vegetarian Zucchini and Spinach Chilaquiles*
inspired by Friends season 10, episode 2
serves 2-4
- 1 cup chopped fresh cilantro (or parsley if you're anti), divided
- 2 medium poblano peppers, seeded and chopped
- 8 oz fresh tomatillos (or 1 12oz can)
- 4 tbsp water, as needed
- 2 tbsp fresh lime juice
- 1 tbsp EVOO
- 2 cups chopped zucchini
- 1 cup sliced red onion
- 1 jalapeño, seeded and sliced
- 2 cups baby spinach, coarsely chopped
- 4 cups tortilla chips
- 1/2 cup queso fresco, crumbled
- hot sauce to taste, optional
- scrambled eggs, optional
Prepare fresh tomatillos, if using. Preheat broiler to high. Remove papery husks from tomatillos and toss with 1 tbsp oil on a baking sheet. Broil 6 minutes or until lightly charred. Let cool completely. Leave broiler on.
Process or blend 3/4 cup cilantro or parsley, peppers and tomatillos for about 20 seconds. Add water 1 tbsp at a time until the salsa reaches a saucy consistency. Stir in juice.
Heat olive oil in 10-inch cast iron skillet over medium high heat. Add zucchini, onion and jalapeño, cook 6 minutes. Add spinach and stir until wilted. Empty the mixture into a bowl and wipe out skillet (carefully, it's hot!).
Arrange tortilla chips in the skillet. Top with the tomatillo salsa, then zucchini mixture and cheese. Broil 2 minutes. top with remaining cilantro or parsley, and hot sauce and/or scrambled eggs if desired.
*So, I KNOW that these technically aren't fajitas like Ross makes, but and easy way to make these into fajitas instead is to be done with the skillet after finishing the filling and assemble all the parts on little tortillas individually instead of on chips in the skillet, and enjoy!
recipe adapted from Cooking Light.
[made while watching The Office.]
"That is going to hurt tomorrow!"