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.
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