Excellent recipe! I added onion and garlic to the meat while browning, drained off some of the fat, added in the poblano peppers (sometimes incorrectly called pasilla chiles in the grocery stores I found out), oregano, salt, 1 can of Rotel drained and thick and chunky roasted garlic salsa to equal 2 cups. I used 1 tablespoon taco seasoning instead of the ground chipotle . Simmered for about 10 min and stirred in some black olives and chopped fresh cilantro. I followed the recipe, using more cheese than called for and mine was done baking in 45 minutes. Served with sour cream and salsa on top and on the side , a simple salad of iceberg and romaine lettuces , chopped tomatoes and Catalina dressing. We all loved it and can't wait to eat the rest tonight! This recipe is a keeper! My first time making a recipe by Chef John and it was great. Thank you!
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Excellent recipe! I added onion and garlic to the meat while browning, drained off some of...