Hi Tamsen, I am so sorry to hear that it did not turn out for you. I double checked the recipe card that my mom used (and passed down to me) and confirmed it is a cup of milk. The batter will be thinner but the meat base is thick so it should stay mostly on top/rise up when it bakes. I am not sure what else could be the issue except maybe the type of milk. I typically use 2% or whole (4%) milk and using lower fat milk can impact the consistency of the batter.

Ooo a poblano would be wonderful! I will change that for next time.

Thanks for the birthday wishes! I will have some scheduled posts during my absence I just won’t be responding.

This recipe sounds excellent, even though I am trying to do lower carb, to stave off the possibility of diabetes (my lab tests show I’m way too close to that possibility). The one thing I would change is to use a poblano pepper in place of the bell pepper, because I have come to detest green bell peppers.