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.
I've made this several times and it's always a hit!
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