Servings: four to six as a main dish or eight to ten as a side dish.
The poblanos’ kick plays well off the cheese and savory custard’s creaminess. Poblanos can vary in heat level; smaller, darker ones can sometimes be spicier. If your nose stings or if the raw chile tastes wildly spicy when you bite into it, go easy.
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I've made this several times and it's always a hit!
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