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If I could I'd probably give this 3.5 stars as written, but my husband loved it so I bumped it up. I made a half batch and it was about and inch deep in a standard pie plate to give you an idea of quantity. I was expecting better flavor but I found it lacking. I think I'll make it again but instead of the mozzarella I'd use a stronger flavored cheese...not sure what yet but it was a little bland. I think I'll also use a full flavored Mexican beer instead of the chicken stock as well. I popped it under the broiler for a few minutes to get it good and bubbly, but it still firmed up quickly and was difficult to eat after 15 minutes, so I'll use my fondue pot next time to keep it warm.

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andrea185 August 08, 2010

I took this to a pre-holiday party and I thought it was very tasty...but the guys LOVED it!!! Many raves from them. It is a little time consuming, but not hard. Just make sure to give yoourself plenty of time to get all the different items prepped first, it would have been a little less stressful if I had done that:) I also put it in a fondue pot to keep warm-thanks for the tip!

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Meredith .F November 28, 2008

i wanted to make this for mothers day because we had the whole family over for a carne asada! and wow was this a hit! everybody thought it was amazing! we weren't able to find the poblano chiles at the store, but its okay cause some of my family can't handle spice very well. it was great without em and we all gobbled this allllll up! pretty easy to make too!!! great recipe!

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MeliBug May 12, 2008

So glad you posted this! I had ripped it from Bon Apetit magazine, July, 2007. I like the tip that says you can keep it warm in a fondue pot

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Oolala October 19, 2007
Queso Fundido With Chorizo