Pesach Chilaquiles (pron. chee-la-kee-les)
Makes 2 servings:
A splash of milk (about 1/8 cup)
1 whole wheat matza, broken into medium pieces
1 small onion, chopped
Canola or olive oil* for frying
1/2 cup shredded cheddar or mozzarella cheese
Heat about 1 Tbsp. canola or olive oil in a frying pan over medium high heat. Add onion. Fry until light brown, about 5 minutes.
Crack each egg, check for blood spots** and put in a bowl. Add the milk. Whisk the together until roughly mixed. Add the broken matza into the bowl and let it soak for a minute.
Place the eggs and matza into the frying pan with the onions. When about halfway cooked, add most of the cheese, saving a little for topping. Cook until done. Remove from heat. Add salsa and some cheese on top. Mix and serve right away.
*If you wish to cut down on the fat, eliminate the oil and use water for frying the onions. Start with 1/4 cup and let it cook down slowly. You may need to add water again until the onions are sufficiently browned.
**According to Jewish law, raw eggs must be checked for blood spots (a blood spot indicates fertilization). Simply crack the egg into a clear bowl and check the top and the bottom. If you see any bright red spots, discard. If not, the egg is good to go!
Make it Yourself Salsa!
It is very easy to make your own salsa. Moreover, homemade salsa is often superior to bottled and packaged. And with the salsa limitations of Pesach anyway, what a great option! You may like it so much, that you keep making your own all year round!
Makes 4 cups
1 large clove garlic
1 medium onion
2 medium tomatoes or 2 cups cherry tomatoes
1/4 green pepper
1/4 red pepper
Juice squeezed from 1/4 lime
1/4-1/2 jalapeno*, seeded (optional)
1/4 tsp. salt
Cut vegetables roughly. Place all ingredients in food processor and process to preferred consistency, from chunky to smooth. Keeps for a week in the refrigerator.
*When working with any kind of hot pepper, make sure you wear gloves while handling. Do not touch your eyes until gloves are removed!!!