Jewish Fusion Recipes

Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas.

Ingredients

• 5 matzahs
  1 cup vegetable oil
  3 cups tomato salsa (26 ounces)
  1 cup chopped cilantro, divided into 2 parts.
  3 garlic cloves, finely chopped
  1/2 cup sour cream
  1/4 cup heavy cream
  1/2 cup coarsely chopped scallions
  1 cup crumbled queso fresco or ricotta salata (1/4 pound)

Directions:

• Break the matzahs into pieces, approximate 2 x 2 inches
  Put the matzah in a colander and briefly pour cold water over the matzah pieces, then allow the matzah to drain. The matzah pieces should be damp, but not soggy
  Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry the matzah until the start to brown and become crispy.
  Purée salsa with 1/2 cup cilantro in a blender.
  Pour off all but 2 Tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
  Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
  Spread the matzah pieces on a platter, then spoon sauce over them.
  Drizzle with sour-cream mixture, then sprinkle with scallions, cheese, and remaining 1/2 cup cilantro.

Related Recipes: Matzah Brei with Jalapenos, Tunisian Passover Stew

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