Although the basic recipe seemed workable, I approached it with some reservations because of other posted comments. A few changes seemed to help. I sauteed a small onion (finely diced) with the peppers and garlic. The filling was still a bit bland so I added a handful of fresh chopped cilantro, salt, pepper and a good squeeze of lime juice. I also substituted heavy cream for the water. I then added an extra step that takes a few minutes but, in my opinion, improves the texture. Pour some of the cream in a shallow dish. Heat a small amount of oil in a skillet. Quickly fry the tortillas, flipping over after a few seconds. Dip each fried tortilla into the cream - then proceed with filling and rolling. Then use the cream as stated in the recipe (I increased the amount to 1-1/2 cups to minimize the chance of this drying out). I covered the dish with foil and baked it for 15 minutes, then removed the foil for the remainder of the baking time. Pretty good overall, with the suggested changes.
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Although the basic recipe seemed workable, I approached it with some reservations because of...