I love the versatility of this recipe. For more of a southwestern taste, I used fresh, roasted poblano peppers which I thought were delicious but the rest of the family thought were too spicy. Also, after lining the bottom with chilies, I layered with slices of provolone, then canned chicken I had seasoned with sauted, chopped onions and Kirklands mesquite seasoning, then a layer of pieces of cooked bacon. On top of the final layer of chilies, I poured a mixture of 3 eggs, 1/2 cup whole milk, 2 Tbsp cornstarch. I cooked as directed, then poured a puréed can of tomatoes with green chilies on top followed by loads of fresh grated mozzarella. Awesome flavor! Thanks for the great recipe.
Was this review helpful?
0 users found this review helpful
I love the versatility of this recipe. For more of a southwestern taste, I used fresh,...