Let's back track a bit since I'm home and struggling to get caught up on life.
Johnny's 33rd birthday was August 7th. We had a(n almost) surprise Fiesta birthday party for him. He found out a few hours before, but it was still a blast!
I didn't get too many pictures of the food since I was busy socializing, chowing down, and swimming.
The menu included tacos, serrano pepper spiked corn bread, chili spiked squash pies, beans, a cold rice salad, and a new adaptation of the baked chili rellenos.
We loved the new chili rellenos baked version so much that I've already made it again at home.
The recipe is nearly identical to the one I already featured, except instead of stuffing the peppers with the cheese, you cut the roasted peppers into chunks and grate the cheese.
Mix the batter in a medium bowl until smooth, and then add the cheese and peppers. Spray a baking dish and pour in, baking for about 30 minutes.
When I made it for the party, I made it in a huge pie tin so we cut it into slices almost like a pizza. At home I made it in a small casserole dish, so we cut squares. The leftovers are really easy to heat up the next day and taste even better!