Very tasty! everyone loved these. I made the recipe as directed but used 2T of oil instead and actually think I could have used less - using a non-stick pan helps. I did stick them in the freezer for about 10 minutes so they held better in the pan. I think next time (later today!) I will make these into 6 patties that are thinner so its crispier and firmer throughout. If you deseed and rib the jalapeno there really isn't a lot of heat. Let them sit in the pan w/out flipping for a while so you get a nice crust. I covered the pan part of the time to help the inside cook a little. Nutrition fact using 2T of oil instead are: 249 cals, 14g fat, 22 carbs, 4 g fiber and 11.5 g protien. These are pretty filling and I liked them w/o the bun which saved some calories. Thank you for the recipe!

Reviewed On: Nov. 8, 2008

One of my favorite shots when I go out! I used about equal parts lemon and vodka and a little more sugar. The way I made it it was a good sipping cocktail as well. Obviously a good vodka is key - I prefer belvedere. Fine baking sugar disolves very quickly in the martinin shaker when you make tis as well. I like to cut lemon wedges and then coat them in sugar so people can bite into them after they take a drink. Thanks!

Reviewed On: Aug. 3, 2007

Good flavors with this recipe - here's my tips on making this. I was a bit confused about what peppers to use because it said to fill them with only 1 T of the mixture. I ended up getting the long green mild chiles. I roasted them and after I peeled the skin realized that it was going to be pretty much impossible to slit and stuff them neatly - the roasted peppers are thin and slippery. There was also the seeds inside that I didn't feel should be left in there so I seeded them as well as skinned them. I then put the roasted pepper on a fajita size flour tortilla and proceeded with adding the mixture and wrapping like a burrito. A key flavor is the enchilada sauce, so get that has good flavors. In the larger grocery stores they usually have a good selection of specialty sauces - check those out. I used one that had roasted peppers and citrus. I used mexican Fresco cheese in the chicken mixture and then sprinkled a mexican blend of shredded cheese on top. The roasted green chiles are so delicious - I'm going to think twice about buying canned ones again!

Reviewed On: Aug. 3, 2007