| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | 1 | Servings | |
INGREDIENTS
| 1/2 | Ripe avocado, peeled | |
| pitted and coarsely | ||
| chopped | ||
| 1 | Scallion, finely chopped | |
| 2 | T | Sour cream |
| 1 | t | Freshly squeezed lemon juice |
| 1 | Matzo, broken into 2-inch | |
| pieces | ||
| 3 | Eggs, lightly beaten | |
| Kosher salt and freshly | ||
| ground black pepper to | ||
| taste | ||
| 1 | T | Butter for pan |
| 1/4 | c | Shredded Monterey Jack or |
| cheddar cheese | ||
| 1 | Jalapeno pepper, cored and | |
| finely chopped | ||
| Salsa, for serving | ||
| optional |
INSTRUCTIONS
For those Chileheads whose heritage included wandering for forty years in the dessert hoping that Albuquerque might be part of the promised land, the following recipe comes from Wednesday's food section of The Boston Globe. I'd suggest increasing the amount of chopped jalapeno and adding some other chiles to improve the complexity of the flavors: This recipe is adapted from "Fast & Festive Meals for the Jewish Holidays," by Marlene Sorosky (William Morrow, 1997). For the guacamole, stir together the avocado, scallion, sour cream, and lemon juice in a small bowl. Set aside. For the omelette, place the matzo in a colander in the sink and pour boiling water over it. Let stand 2 minutes. Squeeze out the liquid and place the matzo in a bowl. Add the eggs, salt, and jalapeno, and mix well. In a 10-inch, nonstick frying pan, melt the butter. Pour the matzo mixture into the hot pan and cook over medium heat, pulling the eggs toward the center of pan with a spatula and tilting the pan to allow uncooked portions to flow into empty spaces until set. Sprinkle the omelette with cheese. Spread the guacamole filling over half the omelette. Cover the pan and cook over low heat for 5 minutes. Fold the omelette in half and slide onto a serving plate. Divide it in 2 and serve at once. If desired, garnish with salsa. Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Apr 11, 1998
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