Flavor and texture need help!

Reviewed On: Sep. 16, 2011

Wow! Better than any dish we have had in a mexican restaurant for sure. I will say that this recipe is a lot of work to prepare as well as to gather the ingredients. We live in a small town and I had to go to several stores in order to find the peppers and the 2 cheeses. I finally located the cheeses at a mexican store. Since there were no instructions to seed the chilis, I used them with the seeds which made the sauce extremely HOT and although the crema helped offset the heat, they are too hot for children or sensitive adults. My husband loved them so much that he is willing to help make them in the future which is a miracle in itself since he does NOT cook. I will definetly make them in the future and will also double the recipe and serve to company. I wouldn't change any of the ingredients or add a thing. This recipe is fantastic as is and believe me, the extra work was well worth it!

Reviewed On: Mar. 18, 2010

Made exactly per instructions, used excellent chocolate but this was dry and crumbly although baked the recommended 40 minutes which was obviously too long. Grainy with the flavor of canned garbanzo beans very obvious (which over-powered the good chocolate) despite the fact that I rinsed and rinsed the beans. Being gluten intolerant I was hopeful it was as good as reviewers claim but NOT even close! Don't get how this could possibly come out different with garbanzo beans as the base which is why the grainy texture and canned bean flavor...There are really good gluten free desert recipes in addition to baked goods such as WOW cookies which are better than wheat products so there is absolutely NO reason to settle for this if you are gluten intolerant.

Reviewed On: Dec. 25, 2009