I made this with HOT salsa and Pepper Jack cheese and served with tortilla chips. I thought it was a little too spicy but everyone said they loved it, and it all got eaten - even among many other appetizers brought to the party. Next time I will just use regular Jack cheese. Also, I left out the evaporated milk but the dip seemed to stiffen up too much as it cooled, so next time I will add some (but probably not a whole cup).

Reviewed On: Sep. 20, 2005

I made these in mini muffin pans and it made 72. Instead of the jalapenos I used a can of green chiles. They were good but a little too bland, even though I put some Pepper Jack cheese in with the cheddar. Next time I will use more Pepper Jack and two cans of green chiles to see if that helps. Also, I added about 1/3 cup more flour so they wouldn't be so quiche-like.

Reviewed On: Sep. 20, 2005

These were popular at the party I took them to but they were complicated to make. I made them in mini muffin pans because I thought they would be too big if made in regular muffin pans. After I cut the tortillas into the appropriate sized circles, I microwaved them to soften them. Then I brushed them with a little oil and used my Pampered Chef Mini Tart Shaper to stuff them into the pans. Without that tool it seems like it would be difficult to get them to stay in the pans. After reading other reviews I decided to omit the tomatoes and salsa altogether (so they wouldn't be watery) and added some taco sauce instead. I mixed all the ingredients together in a bowl first. That seemed easier than putting each ingredient into the shells one at a time. If I make these again I would like to experiment with adding other ingredients.

Reviewed On: Sep. 20, 2005