I added ~1/2 teaspoon of freshly ground black pepper and baked it in a 12" iron skillet. When it came out, I drizzled 1 tablespoon of honey and 1 tablespoon of butter cut into dabs over the top. DELICIOUS!

Reviewed On: Jan. 27, 2012

way more "eggy" tasting than the ones my mom would make. Also seemed to be extremely sensitive to the heat level (the spectrum between "burning" and "not cooking fast enough" was very small).

Reviewed On: Nov. 23, 2008

after reading many reviews, I made the following changes for texture and spice: - boiled 2 bone-in chicken breasts with red pepper flakes and cummin then shreaded the night before -substituted 3/4 cup of half & half for 3/4 cup chicken broth (creamier texture) -blended then added an additional can of beans (thickness) -did NOT rinse beans and included syrup from can (also helped with thickness) -substituted 2/3 of a fresh jalepeno -omitted cayenne pepper (between the red pepper flakes in the chicken and the jalepeno, this was just slightly hotter than mild) -ganished with additional cheese and about 1/4 cup of fresh chopped cilantro It was a big hit and definitely one worth making again!

Reviewed On: Dec. 11, 2007