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!
Was this review helpful?
5 users found this review helpful
I do know my Mexican food being from South Texas, and this recipe is definately a keeper. I...