Strangers in the Night

Chili Relleno Bake

A shortcut version of this classic dish, which you may know is delicate and wonderful, like cherub babies and heaven.  A soft smokey, sweet stuffed cheesy pepper in a Tempura-like batter with a light tomato sauce.  But, it's a lot of work.  Maybe too much.  So it's special-occasion-food.  Until now.  

Casseroles are genius. Let's just get that out on the table.  On a late night YouTube search for food happiness, I found Marcy Inspired, a nice lady with a news background that lives somewhere in the southwest.  She's like the aunt I never had. 

My Mash Up - basically Marcy's version, with slight tweaks. 

1 lb ground beef

onion-1/2 large, chopped

garlic-3 cloves minced

Poblano peppers - 8, do 8.  I did 6 but needed more, especially if you layer like lasagna.

6 eggs (separated)

milk (1 cup)

flour (1/2 cup)

teaspoon salt

sauteed, sliced mushrooms/1 pack of sweet corn

cheese Monterey Jack and Oaxaca

mild tomato sauce -add a little water, garlic powder, minced onion and salt to a small can of tomato sauce.  Heat and lay the slice on top of a few spoonfuls on the bottom of a plate.

Basically, I followed her recipe but Instead of stuffing each pepper as Marcy did, I went a step further and chopped the peppers, although maybe next time I would lay them whole like lasagna sheets.  Of all the recipes, Marcy's batter is best and the taste most resembles a properly made Chili Relleno.  I add the vegetables because they add a more substantial bite and if you can jam your whole meal in one slice of an oven baked pie, then, girl I believe you just won the game of life.