mfemmons said:
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Posted: 6/14/2011 1:06:54 PM
Awesome and totally easy, presents well too; made for a party and it was immediately inhaled. I substituted poblano peppers from my garden for the canned chiles, worked great. Although I am a cheese fiend, I might consider backing off a little there the next time, it's THAT cheesey.
mfemmons said:
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Posted: 6/14/2011 1:06:48 PM
Awesome and totally easy, presents well too; made for a party and it was immediately inhaled. I substituted poblano peppers from my garden for the canned chiles, worked great. Although I am a cheese fiend, I might consider backing off a little there the next time, it's THAT cheesey.
cklanning said:
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Posted: 1/31/2010 6:07:04 PM
delicious. I see becoming this a family favorite!
dkmartin said:
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Posted: 1/28/2010 8:16:24 PM
This recipe was quick to mix and pop in the oven. I used a mix of Mild Cheddar with Pepper Jack and Monterrey cheeses instead but either way it is delicious. When finished it is light and fluffy. This goes especially well with a grilled meat for the entree. Loved it and will make again and again.
toomuchpms said:
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Posted: 1/20/2010 6:16:34 PM
It tastes pretty good, although the egg-y part just doesn't make it taste like a chile relleno. It is not very spicy at all. My daughter liked that, but my girlfriend and I (adults) both thought that it needed a little more kick. She added some home-made salsa on the side and said that it helped.
ckmc said:
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Posted: 7/27/2007 9:55:41 AM
Absolutely fantastic casserole. We all love it. To lower the fat content, use lot fat or fat free sour cream.