Sounds like maybe they mixed the methods for Salvadoran pupusas and rellenos. The pupusa is kind of a thick masa pancake filled with meat, cheese and vegetables. Much more breadlike. And the nature of rellenos varies some from place to place. Some places, they use big, long peppers and a wet breading that puddles and might well be restrained by a round pan. Here in Tex-Mex, it's always a poblano, although the filling may be cheese or meat and cheese. But it has to be fried crisp, because it's going to be sauced.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen