I do know my Mexican food being from South Texas, and this recipe is definately a keeper. I have to agree with a prior comment that it's okay to tweak a recipe, but to revamp the whole thing? Well, just come up with your own idea make it your way I say. I like the fact that there is no sauce on top of these. Honestly, it doesn't need all the extra layers of flavor. The only thing I changed was I used only a couple of tablespoons of filling (instead of 4) for 6 inch tortillas. Otherwise, it's too much to fold. Also, I only baked them for 20 minutes, and the tortillas came out nicely golden brown and the cheese was perfectly melted on top without being dried out. Thanks for the recipe!
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I do know my Mexican food being from South Texas, and this recipe is definately a keeper. I...