Amazingly good.

Reviewed On: Mar. 18, 2008

I didn't intend to change anything in this recipe...except to reduce the cheese to 6 oz each instead of 8 to save some fat and cals. But when I starting preparing it, I realized I had no evaporated milk. So I improvised. I used 1 full cup of milk (instead of 1/2) and 3/4 cup of light sour cream, mixed together to get a thick consistency. I doubled the eggs and flour and used a glass 13X9 pan. I layered all the cheese by mistake instead of reserving some for the top. So since I had already screwed up, I made our family chili relleno sauce and served it on the side instead of topping it with the tomato sauce, and baked it for 50 minutes. After all of my abusing of the recipe, it was still just delicious. Highly recommend.

Reviewed On: Feb. 21, 2008

We did not like this at all. I followed the recipe as written except that I used fresh garlic instead of garlic powder. Well, at the end, I ended up dumping in garlic powder, tabasco, extra black pepper, chili powder, and crushed red pepper in an effort to make it taste like something. It's very healthy and very easy if you like it, and a lot of people do. In the event that you do make this and when you taste it it's not for you, I did find that the chili powder and then topping the whole thing with fat free yogurt gave it more flavor, so we were able to eat it for dinner.

Reviewed On: Jan. 10, 2008