My husband and I really enjoyed this, and while we thought it was hot, it wasn't anywhere near too hot for us. I think the other reviewers may have misread the recipe, which calls for two chipotle peppers, not two cans of chipotle peppers. That being said, we do like our food hot, and may even add another pepper or two next time. I did make some changes though. I used a pound of turkey, cooked with one medium chopped onion and about 5 minced garlic cloves. I didn't have bell peppers, but would like to use them next time. I used canned diced tomatoes instead of stewed, and although I thought I had kidney beans, I didn't, so I used the only type of beans I had, which were great northern. I was a little nervous about this, but we actually really liked how they complemented the turkey. I didn't have any cilantro, and am not a huge fan of it anyway. I also used fat free shredded cheese.All of this was baked in a 9 X 13 pan. Because of the larger pan, I wish I could have doubled the cornbread topping, but I didn't have two boxes of cornbread mix. Next time I will. With such a thin layer of topping (didn't even cover the whole top) it baked in 10 minutes. We will definately enjoy this again soon.
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My husband and I really enjoyed this, and while we thought it was hot, it wasn't anywhere near...