Made some really great rellenos tonight. They're not the Perfect Baked Rellenos DH makes.
I sautéed finely diced carrots, yellow squash, purple onion (meant to add corn but forgot)
Added: salt, pepper (I added Penzeys California black pepper), adobo seasoning, shallot powder, dried jalapeños
Can of diced tomato
I added Morningstar Farms crumbles, but you could add some drained ground beef. However, unlike the Perfect Baked Rellenos, the majority of this mixture is veggies. You could do it w/o Crumbles or ground beef.
Shredded Mexican Cheese (later, after I took it off the heat).
Broiled 4 poblanos that I had scrubbed until the skins were black and blistered. Remove skins, gingerly cut open on one side with a T from the stem.
Remove seeds. You can rinse the stragglers.
Lay the chiles in a rectangular pan and stuff with the veggie mixture.
Top with cheese.
Bake at 350 for 12 minutes-ish.
This is good served with chips or tostadas for scooping up droppings.
Doing this tonight. Will take one with a tomatillo guac with a couple of tostados (may pick up a mango when I'm out to add to it) to take to school for DS.
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