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Mexican Matzo Brei Chilaquiles
A cross between traditional Jewish matzo brei (https://immigrantstable.com/matzo-brei-passover/) and chilaquiles rojos, this recipe presents a Mexican-inspired twist on the traditional Jewish Passover breakfast.
Servings 4 servings
Calories 265kcal
Equipment
- Large/wide bowl
- Skillet
- Wide pan
Ingredients
- 2 matzo sheets regular or gluten-free
- 3 eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 2 tablespoons butter or olive oil
- 1 cup salsa roja
- ½ cup chicken broth or water
- ½ cup crumbled queso fresco or shredded cheese
- ¼ cup crema or sour cream
- ¼ cup diced white onion
- Cilantro for garnish
Instructions
- Fill a wide bowl with water and dip the matzos in the water for 30 seconds to soften. Remove from water.
- Break matzo sheets into 1-2 inch pieces.
- In a bowl, beat the eggs with the milk, salt and pepper.
- Pour the egg mixture over the matzo pieces and mix well to combine.
- In a skillet over medium-high heat, melt the butter or heat the olive oil.
- Add the matzo-egg mixture and cook for 2-3 minutes, stirring constantly, until the eggs are set.
- In a wide pan, combine the salsa roja and chicken broth/water. Bring to a simmer.
- Add the cooked matzo brei to the salsa mixture and gently toss to coat.
- Transfer the chilaquiles to a plate or bowl.
- Top with the crumbled queso fresco, crema, diced onion, and cilantro.
Video
Nutrition
Serving: 1g | Calories: 265kcal | Carbohydrates: 19g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 761mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 692IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 1mg