This is a great recipe. I have a batch sitting next to me waiting to go into the oven. The changes I made were: I roasted and peeled at least 10 huge Poblanos, used only Evo milk, Manchego cheese (which is what most restaurants use here in Mexcio) and since I had so many chili's I was able to make 3 layers. I also made Ranchero Sauce aka Spanish sauce which is how they are really supposed to be served. It's simple and so much more interesting than Enchilada sauce IMHO. They only thing I didn't add was a pinch of baking powder which I used last time and it makes the eggs rise up and look beautiful. I'll probably add the sauce 10 minutes before serving and then have a bowl of the yummy stuff to pass around. I found the right recipe from Emeril Lagasse. I highly recommend it! Can't wait for dinner.........
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This is a great recipe. I have a batch sitting next to me waiting to go into the oven. The...