INGREDIENTS

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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