Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas.
1 cup vegetable oil
3 cups tomato salsa (26 ounces)
1 cup chopped cilantro, divided into 2 parts.
3 garlic cloves, finely chopped
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup coarsely chopped scallions
1 cup crumbled queso fresco or ricotta salata (1/4 pound)
Break the matzahs into pieces, approximate 2 x 2 inches
Put the matzah in a colander and briefly pour cold water over the matzah pieces, then allow the matzah to drain. The matzah pieces should be damp, but not soggy
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry the matzah until the start to brown and become crispy.
Purée salsa with 1/2 cup cilantro in a blender.
Pour off all but 2 Tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
Spread the matzah pieces on a platter, then spoon sauce over them.
Drizzle with sour-cream mixture, then sprinkle with scallions, cheese, and remaining 1/2 cup cilantro.
Related Recipes: Matzah Brei with Jalapenos, Tunisian Passover Stew