I tweak this by using a packet of au jus instead of the beef broth and I add two cups of water. I also sub roasted red peppers for the pepperoncini. I also add a sliced onion and serve on toased italian hoagies with shredded Kraft Italian cheese and get raves everytime.

Reviewed On: Nov. 5, 2008

I add a pkg. of zesty italian Good Seasons to the mayo and substitute parmesan for 1/2 of the bread crumbs. This is delish with couscous for a quick dinner (If you pound the chix breasts or use cutlets, it's much quicker, like 20 min) and it's also good with cheese and spaghetti sauce melted over for a quick chicken parm. Yummy.

Reviewed On: Sep. 29, 2008

I do this fairly often and have it down to a science as well. I deep fry four packages of small tortillas cut into eights and then shake them in a paper bag with a container of cheap cinnamon and a cup or so of sugar. They stay crisp, wonderful and delicious and this way you have tons, but they still generally disappear before the salsa. It seems to me to be faster than the oven baking as well.It is more fattening to be sure, but the taste is superior. I also use two lbs of strawberries, two kiwis, two green apples and a pint of raspberries. I mix this the night before with 2 T. brown sugar and 2 T. apricot preserves. About an hour before, I add a pkg of frozen blueberries. This seems to be the most cost-effective method for me, and it tastes fantastic!

Reviewed On: Apr. 8, 2007