Passover food just got super fun! Go ahead, use this recipe as a guide but really, make it your own! I thought about making it seafood based instead of chicken but didn't think incorporating shellfish in a recipe designed around a Jewish holiday would be as universal. That said, hello crab! Yum, it would be so fun in a different so not kosher way. 


PREP TIME: 20 minutes

COOK TIME: 10 minutes

BAKE TIME: 10 minutes

TOTAL TIME: 40 minutes


6-8 Servings


Matzoh Chicken Fingers (OPTIONAL: See Recipe Here)

Matzoh (8 Broken Into Chip Sized Pieces)

Chicken Breast (1)

White Cheddar (1/2 Lb)

Jalapeño (1, Cut Into Slices And Seeds Removed)

Chopped Tomatoes (14oz Can)

Vidalia Onion (1, Chopped)

Garlic (2 Cloves, Chopped)

Extra Virgin Olive Oil (1 Tbsp)

Avocado (1, Chopped)

Lime (1)

Red Wine (2 Tbsp)

Black Beans (8 Oz)

Ground Parmesan

Fresh Cilantro



Red Pepper Flakes

Garlic Powder

Hot Sauce


Baking Sheet (2)

Medium Mixing Bowls (2)

Frying Pan



Wooden Spoon

Frying Pan


1. TO MAKE IT LOADED. OPTIONAL: I loved topping mine with the matzoh meal fried chicken pieces. If you want to do the same, start this dish by following my Matzoh Chicken Fingers recipe. The recipe is still awesome without it but, come on, you know it's even better with! As an FYI, while the chicken is baking you can easily multitask and continue working on the other stages of this recipe. 

Preheat your oven to 350°.

Line your baking sheet with your silpat. 

Season your chicken breast with salt, pepper, red pepper flakes and garlic powder.

Put your chicken on your lined baking sheet.

Bake for 15 minutes—or till your chicken is 155° (your chicken's temperature will keep rising after you take it out of the oven to the desired temperature of 165°)

Transfer your chicken to your cutting board and use your two forks to pull your chicken apart until it's all shredded.

Coat your saucepan with your extra virgin olive oil. Pour your chopped tomatoes, chopped onions, 1/3 of your jalapeño slices, juice from 1/3 of your lime and chopped garlic and cook over medium heat for 10 minutes.

In your frying pan, combine your sliced onions and red wine. 

Use your wooden spoon to occasionally move them around as they cook down until softened—about 3 minutes.


2. TO ASSEMBLE YOUR CHIP LAYERS.  line your baking sheet with your chip-sized pieces of matzoh.

Scoop your tomato mixture evenly over the top of your matzoh chips.

Pour on your black beans.

Sprinkle on your shredded cheddar, then your shredded chicken and lastly your chopped avocado.

Bake for 10 minutes.

Lay your red wine onions on the top of your dish.

Sprinkle with your ground parmesan.

Sprinkle on cilantro leaves to your liking.

OPTIONAL. Cut your Matzoh Chicken Fingers into smaller pieces and sprinkle them on top. If you made the hard boiled egg included in that recipe, add it on top of your Mat'chos.

Add two slices of your lime for garnish.