Use that leftover Matzo for a spicy and savory and sweet and crunchy
treats.

Many people are celebrating Passover this week and if you’re one of the millions
celebrating, then you may want to try the 2 recipes listed below.

The following recipes use Matzo, an unleavened flatbread that is part of Jewish
cuisine and forms an integral element of the Passover festival and for those who
aren’t celebrating Passover, you too, can make (and enjoy) these recipes as well.

Recipe No. 1-
Matzo Nachos with Pickled Jalapenos!
If you’re a fan of one America’s favorite snacks-Nachos,and you want
to use Matzo, you’re in luck, make the following and you may never go back
to tortillas or corn chips.
Ingredients:
1 plum tomato, diced, 1 cup
1/2 onion, diced
1 fresh jalapeno pepper, seeds removed, diced
2 Tbs. of fresh lime juice
1/4 cup of chopped fresh cilantro, plus a few leaves for garnish
1 Tbs. of olive oil
Kosher salt and black ground pepper
Neutral oil, for frying
5 sheets matzo, broken into 2″ pieces
1 cup of shredded Cheddar or Mexican-style cheese blend
1 cup of pickled jalapenos
1 avocado, pitted, peeled and diced
1/2 cup of sour cream or Greek yogurt
To make:
In a bowl, stir together tomatoes, onion, fresh jalapeno, lime juice,
cilantro and olive oil. Season with salt and pepper. Set salsa aside.
Preheat oven to 400*F. Prepare 2 baking sheets, one lined with paper
towels and the other with foil. Pour at least 2″ of neutral oil into a large
pot with a deep-fry thermometer. Heat oil to 350*F over medium-high heat.
Working in batches, add matzo pieces and fry until evenly golden brown,
about 1 minute. Place on a paper-towel-lined baking sheet to drain; season
with salt.
Transfer fried matzo to a foil-lined baking sheet; cover with grated cheese.
Bake until cheese melts, 5 minutes. Transfer nachos to a large platter and
top with tomato salsa, pickled jalapenos, avocado, cilantro leaves and sour
cream. Enough for 4 servings.
Another tip: If you want to lower the calorie count of the Matzo, avoid frying then
and brush a little olive oil on both sides and bake in the oven for a min. or two.
Bake until lightly golden.

Recipe No. 2-
Chocolate Caramel Matzo Crunch with Candied Ginger!
If you have any room left (in your stomach) and want dessert using
matzo, here’s a recipe for you.
Ingredients:
5 sheets of Matzo
1 cup of packed dark brown sugar
1/2 cup of butter or margarine
1 cup of semisweet choc. chips.
1/4 cup of crystallized ginger, (chopped)
1 tsp. of flaky sea salt, such as Maldon or fleur de sel
To make:
Preheat oven to 375*F. Line rimmed baking sheet foil, then cover
with a piece of parchment. Lay matzos over baking sheet, covering
it completely. You will need to break some into smaller pieces.
Melt brown sugar and butter in a small pot over medium-heat,
stirring constantly with a rubber spatula, until caramel has thickened
and turned a deep amber. Remove pot from heat and immediately
pour mixture over matzos to cover.
Place baking sheet in the oven and reduce temperature to 350*F. Bake
15 minutes, checking every few minutes to keep the caramel from burning.
If caramel starts to get too dark, remove the baking sheet from the oven
and turn oven to 325*F. Return to the oven and continue baking.
Remove baking sheet from the oven and immediately sprinkle with
chocolate chips.
Let stand for 5 mins. to melt, then use a spatula to spread choc. over matzos.
Sprinkle with ginger and sea salt. Place sheet in freezer or refrigerator until
fully set, 20 to 30 mins. Break matzo crunch into larger pieces and store in
airtight container at room temperature of in the refrigerator, if you prefer
eating it cold. Enough for 30 servings.
Another tip:
For a Parve dessert, use dairy-free margarine and chocolate.

Sources:
* Fleishigs, Kosher Food Magazine
* Jewish Food Society
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