Michele Streit Heilbrun’s Matzo Nachos with Pickled Jalapeños

We’ve fallen hard for deep-fried matzos, and you will, too. Turning crunchy, crispy nachos just makes sense—and these toppings really take this recipe to the next level. The pickled jalapeño recipe makes more than is needed for the nachos, but they are a staple to keep on hand in the refrigerator—terrific on sandwiches for a hit of flavor and spice.

— Michele Streit Heilbrun

ON-DEMAND: Listen to Faith and co-author David Kirschner talk about this recipe as well as others in the book Matzo.

Excerpted from Matzo by Michele Streit Heilbrun and David Kirschner. Published by Clarkson Potter. Copyright © 2017 Michele Streit Heilbrun, Photography Copyright © 2017 Jennifer May.

Matzo Nachos with Pickled Jalapeños

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Print Recipe

• CourseAppetizer, starter
• CuisineJewish, Mexican

Servings

4 people

Servings 4 people

Matzo Nachos with Pickled Jalapeños Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer, starter CuisineJewish, Mexican Servings 4 people Servings 4 people

Ingredients

• 4 plum tomatoes diced (1 cup)
• 1/2 white onion diced (1/2 cup)
• 1 jalapeño pepper seeds removed, diced
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1/4 cup chopped fresh cilantro, plus whole cilantro leaves for garnish
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper
• neutral oil for frying
• 5 sheets of matzo broken into 2-inch pieces
• 1 cup grated Cheddar or Mexican-style cheese blend
• 1 cup (about) pickled jalapeños
• 1 avocado diced
• 1/2 cup sour cream or Greek yogurt

Servings: people

Instructions

1. In a small bowl, stir together the tomatoes, onion, jalapeño, lime juice, cilantro, and olive oil. Season with salt and pepper. Set the salsa aside.
2. Preheat the oven to 400°F. Prepare 2 baking sheets, one lined with paper towels and the other with aluminum foil.
3. Pour at least 2 inches of a neutral oil into a large pot fitted with a deep-fry thermometer. Heat to 350°F over medium-high heat. Working in batches, add the matzo pieces and fry until evenly golden brown, about 1 minute. Place on the paper towel–lined baking sheet to drain and season with salt.
4. Transfer the fried matzo to the foil-lined baking sheet and cover with the grated cheese. Bake until the cheese melts, 5 minutes.
5. Transfer the nachos to a large platter and top with the tomato salsa, pickled jalapeños, avocado, cilantro leaves, and sour cream. Serve.

Recipe Notes

For a lighter twist on a classic pairing, substitute Greek yogurt for sour cream.