Rather than use canned chile peppers, subbed 6 fresh Poblano peppers that were oven roasted (broiled skin side 5 minutes & flesh side 4 minutes, and then set aside to steam in a brown paper bag). Added an extra egg. Used 1 (12 ounce) can evaporated milk instead of a 5 ounce can plus 1/2 cup milk which is seemingly an error in this recipe. The amount of milk is not overly critical if staying in a range of 7-12 ounces. The idea of using tomato sauce was unappealing so subbed 1 jar Herdez Traditional Chipotle Cooking Sauce and about a half jar of leftover hot picante sauce. After adding the tomato based sauces, topped with sliced black olives and fresh jalapeno peppers, and baked for the last 15 minutes. Topped off with cheese which was lightly misted with olive oil and returned to a turned off oven for 5 minutes. This was a big hit, and we will make again.
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Rather than use canned chile peppers, subbed 6 fresh Poblano peppers that were oven roasted...