Reviewed: May 19, 2004

I thought this recipe was pretty good. I loved the uniqueness of it and the kitchen smelled like cinnamon rolls as it cooked! I was a bit disappointed in that the flavor was not as strong as I had expected. I would have liked it a bit spicier.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 24, 2004

Absolutely yummy! This a unique dish, but one that will be come a favorite. I prefered just the chicken mixture on a tortilla. And if you leave out the potatoes it is quick to make. Also I reccomend making a fresh tomatillo salsa. I made mexican beans and refried them for a side dish. you must try this atleast once.

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KAMEAL

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Reviewed: Jan. 16, 2004

this was just like u sed, spicy addictive and really easy to make. I loved it and my guests loved it too.

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EJAPCHIN12

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Reviewed: Dec. 15, 2003

I cooked this with my friends, and used this recipe in conjunction with Dee's Mexican Rice (5 *'s) and I highly recommend it. We used marinated beef meat instead of chicken, but kept the spices, and it tasted very good, and was very filling.

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ROBBING

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Reviewed: Jun. 25, 2003

Delicious! I served it with refried beans and it was a big hit.

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HELLOSTRANGER

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Reviewed: Apr. 7, 2003

Fabulous! I marinated the chicken using Super Fajita Marinade for a few hours and then coated the chicken with cinnamon. I used the marinade to coat the potatoes and cooked the chicken and potatoes together for 30min.

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Reviewer:

schmerna

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2002

This recipe was good, however, the Tablespoon of cinnamon is way too much - I would use maybe 1/4 to 1/2 of a tablespoon. It just made it way too spicy, however, it adds a good flavor. I recommend for any fajita recipe to buy a lemon and squeeze it over the chicken immediately before serving it. It gives the chicken a great taste and it is my absolute favorite thing to do with fajitas!

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KIMBERLY.LILLESTOL

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Reviewed: Jul. 5, 2002

This was really tasty. I'll keep this in my recipe box and will be making again.

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Apr. 25, 2002

I was really curious about this recipe but had no potatoes or jalapeno peppers, so I tried it without potatoes and with diced green chiles...it was a nice dinner, but definitely missing depth and body without those peppers and potatoes. I plan to try it again - with the correct ingredients!

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