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Reviewed: Aug. 19, 2008

I'm sorry but I really did not like this bread. It just had such an unusual taste that I couldn't eat very much of it. It was like an illusion, at first it tasted pretty good and then as I took more bites it got weirder and weirder. I'm normally a pretty adventurous eater, but this just didn't do it for me. Some of our guests thought it was decent though.

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GoodCookin'

Cooking Level: Expert

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Reviewed: Feb. 21, 2007

This is a fantastic recipe. I didn't have "fajita seasoning" so I just added pinches of cayenne, salt, paprika, cumin, chili, and black pepper. It turned out great! And I agree, I baked it for more like 30 minutes instead of the stated 17.

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Reviewer:

Gwynne Kloch

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 7, 2006

Add some shredded Monteray Jack cheese for a little spice! Make sure your avocados are ripe!!

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Reviewer:

April

Cooking Level: Expert

Living In: Newport News, Virginia, USA

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Reviewed: Mar. 20, 2005

Hmmmm. What to say. This is like a corn bread recipe. If I did make this again (which I am not) I would add around 1/4 cup jalapenos for more flavor. This recipe also makes well over 8 servings. ALSO it does not cook in 17 minutes. Have to keep baking and watching, my guess it that it was about 25-20 minutes. I gave it a three star based on my husband and daughter opinion (who are corn bread fans). Just not a repeat. Sorry.

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