We make Middle Eastern fajitas with kebabs from Costco, Naan from Costco, guacamole, salsa, peppers and onions.
It’s not an odd combo - it is fusion.
Tonight I made a seat-of-the-pants stir-fry type dish with eggplant, wingbeans, and onions. Seasonings were chopped chives, Kosrae chili salt, cider vinegar, soy, mirin, and sugar. Definitely a one-of-a-kind mix, but nothing truly unusual, although I suppose you don’t see eggplant-wing bean stir fries all that often.
But I served it with leftover tamale pie, which I made more or less as written.
Eggplant-wingbean stirfry plus tamale pie? I’m guessing no one has had THAT before.
I hope that you found it good enough to have again.
The tamale pie? Oh, absolutely. In fact I intend to make it for the family I cook for. Many thanks for posting the recipe. It’s going into my binder of dishes I want to make over and over.
(As discussed in the thread, I used masa harina instead of corn meal. The results were lovely, but I am guessing regular cornmeal would have been just as good.)
Earlier this week I made a batch of ham bean soup. Yesterday I made cornbread to go with it at dinner. In the course of the day the 9x13 pan of cornbread was devoured, and I was left to scrounging through the freezer for a side dish for last night.
So we ended up with baked onion rings and ham bean soup for diner. It actually went together quite well.
So a closed-face “cheese dream”?
My mother used to make those, always with tomatoes, and usually a sprinkling of green onions or chives. They were pretty good, actually. I like your addition of the pizza sauce; Mom’s were good, but pizza sauce was what hers always needed.
Cool! Now I have an excuse to stop at the brewery!
Grilled cheese with tomato is not uncommon in my experience. Not my bag, but I know I’ve seen it on menus and talked with people who eat it that way.
Me for one. Grilled cheese demands a thinly sliced, home grown tomato. When those aren’t available, I’ll add a schmear of sun-dried tomato pate instead.
my best fries ever was in San Diego where they served them with a white truffle aioli–I begged them for a jar to go.
when can I show up?? 
so how did you toast the bread in your office?
chili mac anyone from midwest?
I’m a lifelong west coast resident (grew up in Oregon, have spent most of my adult life in California), and so far as I remember had not heard of this concoction before coming up with it myself. 
Obviously not a Scout. That dish is ubiquitous at Scouting functions.
The office toaster. That was for everyone. Microwave popcorn is the real culprit. Brought the fire department twice.
Thank you, I had never heard of Tamale Pie before, now it’s on my list to make as soon as it cools down a bit.