By jovigirl on April 16, 2005
Photo by *Pixie*
Photo by *Pixie*
"Found in Organic Style magazine. Sounds yummy!"
Serving Size: 1 (441 g)
Servings Per Recipe: 4
"Delicious! I was looking for something Mexican tonight and found these and I'm glad I did. We really enjoyed them. Next time I'll probably try another reviewers method of folding the tortillas instead of layering since I'm not very good at flipping them. The combo of flavours was great, thanks for posting."
"These were delicious, however next time I will use small flour tortillas. The large ones were very difficult to handle. I will also use more cheese because my top and bottom tortillas did not stick well together."
"Made these last night for dinner, and we really enjoyed them. I used poblano pepper in place of the hotties - we're heat wimps here - and it worked fine. Still too hot for my sensitive kid's tongue, but she picked out the chiplote bits. Thanks!"
"YUM! I needed more adobo sauce than recommended to get all the chicken moist, and it wasn't too hot for me. Delicious. I pureed the rest of the can of chipotles in adobo and popped them in the freezer as recommended. Thanks for the tip!"
"These were awesome! It was like having an appetizer treat for supper. I was sure that they wouldn't be enough to fill our 3 person family up, but it was! I didn't even need a side, although I made the spanish rice just in case."
"What a great recipe! This was wonderful - I'm adapting this as my new official way to make quesadillas. I always use one tortilla and just fold it in half instead of using two tortillas, just personal preference. I also spread butter on the outside of the tortilla instead of using oil to cook them. Very good, definitely a keeper!"