This Artichoke Jalapeno Kugel is a delightful twist on a traditional dish, combining the creamy richness of cheeses with the unique flavors of artichoke hearts and jalapenos. It's perfect for those who love a bit of spice and a lot of comfort in their meals.
If you're not familiar with artichoke hearts, they can usually be found in the canned vegetable section of your supermarket. Jalapenos are typically located in the fresh produce section. Make sure to seed them if you prefer less heat. Matzo meal might be a bit harder to find, but it is often available in the kosher or international foods aisle.

Ingredients For Artichoke Jalapeno Kugel
Artichoke hearts: Chopped pieces of artichoke, usually found canned or jarred, adding a unique flavor and texture.
Jalapenos: Fresh green peppers that add a spicy kick to the dish; seed them for less heat.
Eggs: Beaten to help bind the ingredients together.
Sour cream: Adds creaminess and a slight tang to the kugel.
Cottage cheese: Provides a creamy texture and mild flavor.
Shredded cheese: Use cheddar or your preferred cheese for added flavor and gooeyness.
Matzo meal: A type of breadcrumb made from matzo, used to give structure to the kugel.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a bit of spice and depth to the flavor profile.
Technique Tip for This Kugel
When chopping the artichoke hearts and jalapenos, ensure they are cut into uniform pieces to promote even distribution throughout the kugel. This will ensure that every bite has a balanced mix of flavors. Additionally, to avoid a soggy texture, make sure to drain any excess liquid from the artichoke hearts before adding them to the mixture.
Suggested Side Dishes
Alternative Ingredients
artichoke hearts - Substitute with zucchini: Zucchini has a similar texture and mild flavor that can complement the dish well.
jalapenos - Substitute with poblano peppers: Poblano peppers are milder in heat but still provide a nice pepper flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This works as a binding agent.
sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a good alternative.
cottage cheese - Substitute with ricotta cheese: Ricotta cheese has a similar texture and mild flavor, making it a suitable replacement.
cheddar - Substitute with mozzarella: Mozzarella has a mild flavor and melts well, making it a good alternative.
matzo meal - Substitute with bread crumbs: Bread crumbs can provide a similar texture and binding quality in the kugel.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.
black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used to maintain the flavor profile.
Other Alternative Recipes Similar to This Kugel
How to Store / Freeze This Kugel
Allow the kugel to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which could make the kugel soggy.
For short-term storage, transfer the kugel to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
To freeze, wrap the kugel tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, place it in a freezer-safe airtight container. Label with the date to keep track of freshness.
When ready to enjoy, thaw the kugel in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through and the top is crispy again.
For best results, avoid freezing the kugel for more than 2-3 months. While it will still be safe to eat beyond this period, the texture and flavor may begin to degrade.
If you prefer to freeze individual portions, cut the kugel into squares and wrap each piece separately in plastic wrap before placing them all in a larger freezer-safe bag or container. This allows you to thaw and reheat only what you need.
To maintain the kugel's texture, consider reheating it uncovered in the oven, which helps to restore its crispy top layer. Avoid microwaving for too long, as this can make the kugel rubbery.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover Artichoke Jalapeno Kugel in an oven-safe dish.
- Cover the dish with aluminum foil to prevent it from drying out.
- Heat for about 20-25 minutes, or until warmed through.
- Remove the foil for the last 5 minutes to regain that golden-brown top.
Microwave Method:
- Place a portion of the kugel on a microwave-safe plate.
- Cover it with a microwave-safe lid or another plate to retain moisture.
- Microwave on medium power for 2-3 minutes, checking halfway through.
- If not heated through, continue in 30-second intervals until warm.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of olive oil or butter to the skillet.
- Place slices of the kugel in the skillet.
- Cover with a lid and heat for about 5-7 minutes, flipping halfway through, until warmed through and slightly crispy on the edges.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the kugel on a toaster oven tray.
- Cover with foil to keep it moist.
- Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.
Best Tools for This Recipe
Oven: Used to bake the kugel at a consistent temperature of 350°F (175°C).
Mixing bowl: A large bowl to combine all the ingredients thoroughly.
Whisk: Useful for beating the eggs and ensuring they are well mixed with other ingredients.
Measuring cups: Essential for accurately measuring out the ingredients like sour cream, cottage cheese, and matzo meal.
Chopping board: Provides a stable surface for chopping the artichoke hearts and jalapenos.
Knife: Used to chop the artichoke hearts and jalapenos into small pieces.
Baking dish: A greased dish where the kugel mixture will be poured and baked.
Spatula: Helps in mixing the ingredients and transferring the mixture into the baking dish.
Oven mitts: Protect your hands when placing the baking dish in the oven and taking it out.
Cooling rack: Allows the kugel to cool slightly after baking before serving.
How to Save Time on Making This Kugel
Prepare ingredients in advance: Chop artichoke hearts and jalapenos ahead of time to save prep time.
Use pre-shredded cheese: Opt for pre-shredded cheddar or your choice of shredded cheese to cut down on prep work.
Mix dry ingredients first: Combine matzo meal, salt, and black pepper before adding to the wet mixture for a smoother blend.
Grease the baking dish early: Prepare your baking dish before mixing ingredients to streamline the process.
Batch cooking: Double the recipe and freeze one kugel for a quick meal later.

Artichoke Jalapeno Kugel
Ingredients
Main Ingredients
- 1 cup Artichoke hearts, chopped
- 1 cup Jalapenos, chopped seeded for less heat
- 3 Eggs beaten
- 1 cup Sour cream
- 1 cup Cottage cheese
- 1 cup Shredded cheese cheddar or your choice
- 1 cup Matzo meal
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the beaten eggs, sour cream, cottage cheese, and shredded cheese.
- Add the chopped artichoke hearts and jalapenos to the mixture.
- Stir in the matzo meal, salt, and black pepper until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes, or until the top is golden brown and the kugel is set.
- Let it cool for a few minutes before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Kugel
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