Member since Nov 2008
"Very tasty and easy. Definitely on the spicy side. If you don't like spicy food, reduce the chipotle in adobo. The recipe also freezes very well. I doubled the recipe and split into 2 9" square pans, covered both with the cornbread topping. I then cooked the first pan and wrapped the 2nd pan in plastic wrap and then foil and threw in the freezer. "