Chili Suizas Bake
Show: 30 Minute Meals
Episode: Halftime Heroes
Rate This RecipeRead users' reviews (108)
- Recipe categories: Vegetables, Jalapeno, Tomatillos, Cheese, Swiss Cheese, Poultry, Chicken,
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- ratings & reviews(108)
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Average Rating:
Total Reviews: 108
Showing 11-20 of 108
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By jenniferbutlers...
, CA
on July 23, 2011
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what quantity of herdez or rick bayless salsa have people used?
By groovy.sneezes
Hunt Valley, MD
on February 05, 2011
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This dish is soooo good and so easy. one important thing i've found is to use less chicken stock than reccomended - probably only 1 cup is needed instead of two. I also like to add more poblano peppers because they have such a great flavor!
By JulieO1977
on February 04, 2011
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Really delicious!!! I only used 1 cup of chicken stock, otherwise I think it would have been too soupy. I used tomatillo salsa and omitted the jalapeño (because the salsa was a bit spicy and the flavor was great. Also..... I totally flaked and forgot to put in the creme fraiche!! But no one knew the difference and my husband and son both loved it.
By kwalden
Paris, Tennessee
on January 18, 2011
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This is an awesome recipe!!! My family loves it and it tastes so authentic! I have made a few alterations to suit our family. I do like to leave out a little of the liquid so it ends up more like a casserole. I use sour cream instead of the creme fraiche, which is difficult to find where we live. I also sometimes use jack cheese or a blend of jack and cheddar, whatever I have on hand. My final alteration is using chicken breast instead of ground chicken. I just poach the chicken breast first and then shred it and add it to the pan. Truly one of the greats! Try it!
By leslilindgren
Kona, HI
on January 06, 2011
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So good. One of my favorite tomatillo sauces ever.
By Y.Alejandra
Centreville, VA
on October 27, 2010
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This recipe was unbelieveably good!! I used "Rick Bayless's tomatillo sauce" instead of making it myself and instead of jalapenos and poblano peppers, Rick Bayless's sauce had plenty of heat and flavor. I also added some taco seasoning while it was simmering and used mexican crema instead of the creme fraiche, it can be easily substituted for sour cream, too. I was a little sceptical about the swiss cheese but it totally worked!! Thank you Rachel!
By kkinal
on October 25, 2010
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I made this tonite, & it is my husband's new favorite dinner. (mine too! I followed the recipe, except for cutting back the chicken stock, & I used a jar of mild tomatillo salsa instead of fresh to save time. We've never used tomatillos before & he isn't a big ground chicken fan, so I didn't tell him all of the ingredients & he loved it. It will definitely be a regular from now on.
By jcourch_9930688
Covington, GA
on October 15, 2010
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I made this for 30 people, it is a great meal.
By poothnie_12877845
indiana, 78
on May 18, 2010
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Try it with only ONE pound of ground chicken and add a can of drained chick peas...extra fiber and absolutely delicious. We make this once a week...
By swalker.bbell_1...
Avondale Estate...
on February 11, 2010
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Love this recipe. Have made it several times. Sometimes we eat the chili portion without baking it with the cheese and chips on top. It came out watery one time when I made it, but I will add a little corn starch next time.