Reviewed: May 10, 2009

I made this exactly as written. It was ok...but seemed to be lacking in flavor. I can't put my finger on what is missing but I don't think I will make it again.

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Reviewer:

LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: May 9, 2009

I also make this with pizza sauce, mozzarella cheese and whatever pizza toppings we are in the mood for....YUM!

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Reviewer:

SSTACI

Cooking Level: Expert

Living In: Aurora, Ohio, USA

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Reviewed: May 4, 2009

This is really good! It kind of reminds us of mexican monkey bread. Very easy, and the kids just gobbled it up. I didn't have salsa, so I used a can of Rotel (liquid drained) and a can of green chilies instead. The aroma while it was baking was wonderful and I can't help thinking this would be an interesting alternative to cornbread. Will definitely make again. Update: made again, but used muffin tins instead of the large baking dish and it was even better! It gave the bread more of a cheese crust. Anyways I continue to use the Rotel/green chilies instead of the salsa. I like the flavor better.

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