This was very tasty. I did not have onion, so used a combonation of carrots and celery. I also did not have the cilantro, so used the celery greens. I served this over brown rice. The next time I think I'll add a can of diced tomatoes and a dollop of plain yogurt on the top.

Reviewed On: May 15, 2008

This recipe really hit the spot when we were in the mood for cheese sticks. I ended up double coating my cheese (I had extra) and did these in 3 batches. The first batch I did for 3 minutes, and it was too long, with most of the cheese cooking out resulting in empty tubes. The second batch I cooked for about 2 minutes and these turned out much better. The third batch I froze overnight and cooked the next day for a snack, and these turned out the best of all. The frozen batch cooked for the 3-3.5 minutes called for in this recipe. Thanks for the recipe, we'll be doing this again!

Reviewed On: Nov. 14, 2007

This was a great recipe, but I did make some changes. I tossed the diced chicken with chili powder and cumin as another suggested. I also did not have lettuce on hand, so instead I made a seperate batch of the sauce and tossed it with some finely shredded cabbage. I did that first and let it marinate in the fridge while I finished the rest of the meal. One other thing, as others suggested I doubled the sauce for the chicken. All in all, this was a delicious meal. Served this with some fried plantains and some jalepeno poppers and it was a gret meal. Thanks for sharing!

Reviewed On: Feb. 3, 2007