The cooking time was way too much. I should have followed my gut instead of the instructions, as after the 10 minutes that it calls for (5 before beer, 5 after), my shrimp were overcooked and rubbery. Also, the instructions don't say when to add the red pepper flakes. It should have been with the black pepper, but I didn't notice until the end and then it was too late for the flavor to really meld. In general, not flavorful enough and I ended up adding old bay. Disappointing for me, but at least guests had high praise.

Reviewed On: Apr. 12, 2012

I followed this recipe pretty much to the letter, though I used "Mexican blend" cheese on top. Hubby told me it's the closest thing to authentic Mexican that he's had in a while, reiterating "Delicious!" while regaling me with tales about "real" Mexican food that he had while based out West. The cream cheese was subtle, and even though my salsa was hot, it wasn't particularly spicy. But it was creamy. His only suggestion was to grill the chicken after marinating, while I only boiled it, but he actually put two thumbs in the air and told me to keep the recipe.

Reviewed On: Feb. 27, 2012

This was pretty good. I thought they were a bit too salty, but hubby disagreed. Not 5 stars because it didn't blow us away, but definitely pretty good. A nice change to have cinnamon paired with savory flavor, not just sugar.

Reviewed On: Feb. 10, 2012