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The classic Jewish potato kugel gets a Mexican-style twist in this recipe. The addition of corn, black beans, hot peppers, and cheddar cheese gives the familiar potato pudding a whole new flavor! Remember, this potato kugel cannot be served at a meat Shabbat meal, but it’s perfect for a fun get-together on Chanukah, Mother’s Day brunch, or a weeknight dinner when you feel like shaking things up.
More potato kugel recipes:
Traditional Potato Kugel (Gluten Free)
2 boxes Manischewitz® Potato Pancake Mix
4 eggs
3 teaspoons chili spice
16 ounces diced green chiles (2 cans drained)
16 ounces corn (fresh off cob or canned)
30 ounces black beans (2 cans drained)
2 cups shredded sharp cheddar cheese, divided
4 tablespoons vegetable oil
salt
pepper
4 and 1/2 cups water
Mix two boxes of Manischewitz® Potato Pancake Mix according to box directions (combine mix, four large eggs, and four and a half cups water) in a large bowl.
Add drained chiles, corn, black beans, 1 and 1/4 cups cheese, and chili spice to the mixture.
Grease bottom of glass baking dish with two tablespoons oil. Pour potato mixture into baking dish.
Drizzle two tablespoons of oil on top of potato mixture.
Bake in the oven at 425 degrees Fahrenheit for 30 minutes. After 30 minutes, sprinkle remaining cheese on kugel and bake an additional 15 minutes.
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