New Passover Recipe

I made a new Passover dish last night because we have to use up all the matzah I bought. Tonight at 8:18 pm, Passover ends. Back to bread and I just can't wait. Neither can Lili. She is so ready to eat bread again, and she's only been observing since Friday.




Anyway, here it is. Mexican Matzah Pie. This is not kosher. It mixes meat and dairy. So be ware.

3 chicken breasts, cut into bite size pieces
1.5 lbs of fresh spinach
2 14 oz. cans of fire roasted tomatoes
1 - 2 chipotle peppers in sauce
1 onion diced
1 tsp of chopped garlic
2 tbs. olive oil.
4 or 5 matzah boards
3 cups of cheddar cheese
1 egg yolk mixed with water to make an egg wash
1/2 cup of cheddar or gouda cheese


Saute the onion and garlic until translucent in one tbs of olive oil.

Remove from the pan and cook the chicken until golden in one tbs of olive oil.

Add the onion and garlic back to the pan and add the tomatoes and chipotle peppers.
Cook until all the juice from the tomatoes dissipates. Then add the fresh spinach and let it wilt. Cook again until the liquid dissipates. This is important, or it will make your matzah crust soggy.

Grease an 2 quart casserole. Take the matzah boards and soak them in cold water until they are pliable, but not really soggy. Dry them with paper towel and then form then into a crust in the casserole pan. Take 1.5 cups of cheddar cheese and put it on the matzah crust and then put the chicken spinach mixture on top of that. layer it with the other half of the cheese and then cover with the rest of the matzah. Make an egg wash with one egg yolk and 1 tsp of water and brush the matzah. This makes it golden. I then covered the matzah with 1/2 cup of grated cheese to melt on the top. Bake at 375 for 45 minutes or until cheese is golden and you can see a little bubbling around the edges.

I have to say, I made this with too much chipotle pepper. It was so hot, we had to eat it with huge dollops of sour cream. Really, people who like hot would do great, but it was so hot. OMG.