Reviewed: Mar. 7, 2009

I guess i should have cooked mine longer something wasn't right the cheese sauce that goes on top is good!

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Reviewer:

Jessica

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 26, 2009

I had the same issue as another reviewer...my fillets were thick and needed about 5-6 mins longer in the oven. I only had real cheddar cheese, so I added a little milk, salsa and a small spoon of sour cream to a handful of cheddar cheese cubes instead of the chipotle and processed cheese spread. Otherwise, everything else was the same, and the dish was very good.

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Reviewer:

MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Apr. 24, 2008

This recipe was wonderful!! I varied it just a bit to fit my family's preferences, though. I used flavored tortilla chips (I think they were salsa flavored?), skipped the cilantro, and instead of the chipotle pepper, I used 1/4 cup of mild salsa and 2 Tbsp milk for the cheese sauce. It was EXCELLENT - this one is definitely going in the recipe box!

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Reviewer:

ambnr

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Reviewed: Mar. 15, 2007

I may try this again and re-review it, but for now it's a 3 only b/c you have to time things right. My husband followed the recipe, but should have followed the standard fish cooking guidelines b/c our fillets were thicker than maybe the recipe allows, and he had to put it back in the oven to finish cooking. Meanwhile, the queso, which was ready when he first pulled it out of the oven, hardened. We were not able to recover the queso.

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